n n Blend the onion and garlic with 1 cup of the chicken brothn n Remove the stems from the mushrooms and discardn n Cup the mushroom caps into thirdsn n Heat the oil over medium heatn n Add the chopped mushroomsn n Cook, stirring every 30 seconds, until the mushrooms start to darken in color and start to release their liquidn n Add the blended onion and garlic and the remaining 3 cups of chicken brothn n Add 3 sprigs of epazoten n Cover the pot and boil for 5 minutesn n Reduce the heat and cook for 10 more minutesn n Serve with 1 or 2 slices of limenn