Mushroom and squash blossom soup

Prepare vegetables: Clean cremini mushrooms and slice them. Gently clean squash blossoms, removing pistils/stamens and any tough stems. Dice white onion and mince garlic. Roughly chop tomatillos and jalapeño.

Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced white onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Cook mushrooms and chiles: Add sliced cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes. Add chopped tomatillos and chopped jalapeño, cooking for 5 minutes until they soften slightly.