SERVINGS: 10 PORTIONS

INGREDIENTS:
QUANTITY:
TOMATOES 2 LBS
MUSHROOMS 3 LBS
OLIVE OIL 2 OZ.
WHITE ONION – FINELY MINCED 6 OZ.
CHICKEN BROTH 3 QTS.
EPAZOTE (MEXICAN HERB) 1 STEM
SALT TO TASTE
FRESH JALAPEÑO CHILE 1

PREPARATION:
1. CUT THE TOMATOES IN HALF, REMOVE SEEDS AND CUT INTO SMALL CUBES

2. CLEAN MUSHROOMS WELL, AND CUT INTO FOURS

3. HEAT THE OIL, SAUTEEE THE ONION, THE TOMATOES, ADD THE CHICKEN BROTH AND JALAPEÑO. ALLOW TO COOK FOR 10 MINUTES.

4. ADD THE MUSHROOMS AND EPAZOTE

5. LET BOIL FOR APPROXIMATELY 15 MINUTES AND SEASON WITH A LITTLE BIT OF SALT. REMOVE THE EPAZOTE BEFORE SERVING.