Caldo De Hongos - cooking recipe

Ingredients

1/4 cup olive oil
1 lb mushroom, finely sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 jalapenos, chopped
8 cups water or 8 cups chicken broth
salt and pepper, to taste
1/4 cup cilantro, chopped

Preparation

Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
Add water or broth, salt and pepper to taste, and cilantro.
Bring to a boil, then serve immediately.