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1
Heat 2 tablespoons of the oil in a frying pan.
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2
Add 2/3 of the onion and 2 cloves of the garlic.
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3
Cook, without browning, until translucent.
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4
Add the squash, sprinkle with salt, cover the pan and cook for about 3 minutes.
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5
3.
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6
Add the corn, and continue cooking for 3 more minutes.
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7
Add the squash blossoms and cook, uncovered, until the vegetables are just tender, about 5 minutes.
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8
The mixture should not be too juicy.
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9
If necessary, reduce the liquid over a high flame.
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10
Add the mixture to the chicken broth in a saucepan, uncovered, and heat over a low flame for a few minutes.
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11
Chop the larger mushrooms, leaving the smaller ones whole.
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12
Heat 1 tablespoon of oil in the frying pan.
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13
Add the remaining onion and garlic, and cook until the onion is translucent.
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14
Add the mushrooms, and cook over a fairly high heat, uncovered, for about 5 minutes.
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15
Add the cilantro, and cook for 2 more minutes or until just tender.
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16
Add the mushroom mixture to the saucepan, and simmer for about 10 minutes, so that all the flavors blend well.
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17
Meanwhile, heat the remaining 1/2 tablespoon of oil in the frying pan.
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18
Add the chili or pepper strips and a sprinkle of salt, and cook for 1 minute.
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19
Serve on top of the broth.
