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Ingredients
US|METRIC
6 SERVINGS
- 6 cups vegetable stock (preferably low-sodium)
- 1 cup water
- 400 grams oyster mushrooms
- 1/8 tsp. thyme
- 2 chipotle peppers
- 2 cloves garlic
- 1 white onion (large)
- salt (to taste)
- 2 Tbsp. olive oil (divided into 1 tbsp portions)
- 1 Tbsp. epazote (dried, see note)
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Directions
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1090mg45% |
Potassium350mg10% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C4% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Jennifer Daniels 5 years ago
Well, I think this would've been better if I'd followed directions - lol. I used canned chipotles instead of the dried. I also used fresh oregano instead of the epazote and pureed it all together with the fresh thyme, stock, etc. It was really spicy (didn't remove the seeds) but I liked it - I definitely will attempt this again. Keith had to add an entire quart of chicken stock to his portion. lol.