Serves: 4
Total Calories: 194
1. In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes.
2. Add the tomatoes, garlic, and oregano. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the mushrooms and cilantro. Cook until the mushrooms release some of their juices, 4 to 5 minutes. Add the chicken and beef broths, salt, and pepper. Simmer 10 minutes. Pass the limes at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mushroom and Onion Soup, Puebla Style recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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