Ingredients
- 6 cups vegetable stock preferably low-sodium
- 1 cup water
- 400 grams oyster mushrooms
- 1/8 teaspoon thyme
- 2 chipotle peppers
- 2 cloves garlic
- 1 white onion large
- salt to taste
- 2 tablespoons olive oil divided into 1 tbsp portions
- 1 tablespoon epazote dried, see note
Nutrition
- Calories : 90 calories
- Carbohydrate : 10 grams
- Fat : 4.5 grams
- Fiber : 2 grams
- Protein : 2 grams
- SaturatedFat : 0.5 grams
- Sodium : 1090 milligrams
- Sugar : 5 grams
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