Tortilla Soup

Serves 8 persons

• Strips cut from 12 corn tortillas (leave to dry in the sun until next day)
• 1 lb. tomatoes
• 1 large onion
• 3 cloves of garlic (big)
• 1 fresh serrano chile
• 2 guajillo chilies
• 1 ½cup ceta mushrooms (oyster mushrooms)
• 3 cups chicken or beef broth
• 2 cups water
• Piece of cotija cheese (parmesan cheese)
• Dried epazote sprigs (or other herb)
• Sour cream, avocado slices and fresh cilantro sprigs for garnish

1. Fry tortilla strips in a little olive oil until crispy and golden. Drain on a paper towel.
2. Blend tomatoes, ¼ onion, 2 garlic cloves and serrano chile with ½ cup water for1 min.
3. Slice the mushrooms, finely chop other ¾ of onion & 1 clove garlic, remove seeds and slice guajillo and sauté all together in olive oil until golden.
4. Add blended tomato mixture and cook for 5 min. Then add broth and simmer about 10 minutes.
5. Add cotija cheese and herbs. Stir.
6. Add tortilla strips and crumbled cotija cheese when serving.
7. Garnish with a dollop or swirl of sour cream, avocado slices and cilantro.