– Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.
– Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
– Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
– Keep simmering in a low heat for about 10 minutes to let the flavors blend.