Squash blossoms and mushroom soup

Ingredients:

• 6 fresh squash blossoms

• 4 tomatoes

• 2 cloves of garlic, chopped

• ½ onion, finely chopped

• 1 cup of mushrooms

• 1 sprig of epazote

• 1 potato, chopped

• 1 carrot, chopped

• 1 celery stick

• 1 cup diced cheese

• 1 chicken breast

• 1 tbsp. of olive oil

Preparation:

- Blend the tomatoes to have the sauce ready, without straining to avoid losing the fiber.

- In a saucepan over medium heat, heat the tablespoon of oil to sauté the garlic and onion, but don’t let them burn.

- Add the tomatoe sauce, let it simmer, add a little bit of water and let it boil for 5 min.

- Add carrot, potato and celery.

- When these three ingredients are soft, add squash blossoms, mushrooms and epazote chopped in very small pieces and add a little salt; and let them cook.

- In a pan, grill the chicken breast and cut it into small pieces.

- When the soup is ready to serve, add the pieces of chicken and cheese.

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