by Tarla Dalal
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Added to 117 cookbooks
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Mexicans have adapted the Italian Minestrone with the corn and mushrooms to suit their palates.
- Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them.
- Heat the butter and fry the onions for a few seconds.
- Add the corn, mushrooms and salt and cook for 2 to 3 minutes.
- Add the tomatoes, spinach, cucumber and brown stock and boil.
- Serve hot garnished with the coriander and cheese.
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