Mushroom Soup from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Lunch spots in Mexico usually have a different fixed-price comida corrida every day. The phrase means “meal in courses” and refers to a menu that usually starts with a soup and also includes a...
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Ingredients
- ½ teaspoon salt, or to taste
- 2 large fresh epazote sprigs or 1 tablespoon crumbled dried epazote
- 1 pound mixed mushrooms, cleaned and coarsely chopped
- 3 garlic cloves, minced
- 1 medium-sized white onion, finely chopped
- 6 ounces streaky slab bacon, cut into fine dice (⅓–½ inch)
- 4 cups chicken stock, preferably homemade, heated
- 3 pasilla or mulato chiles (see page 50), stemmed and seeded
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