Mexican Mushroom Soup - cooking recipe

Ingredients

2 tsp. vegetable oil
1 lb. fresh mushrooms, sliced
1 medium onion, sliced
1 garlic clove, minced
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 1/2 c. water
1/2 c. Pace picante sauce
1/2 tsp. ground cumin
1/4 tsp. oregano leaves
1/4 c. grated Parmesan cheese

Preparation

Heat oil in large saucepan.
Add mushrooms, onion and garlic. Cover and cook 10 minutes, stirring occasionally.
Add remaining ingredients except cheese and bring to a boil.
Reduce heat; cover and simmer 20 minutes.
Stir in cheese.
Serve with additional Pace picante sauce.
This is a very hot spicy soup.
Bill recommends Rolaids afterwards.