Sopa de Hongos is a brothy and light soup made with mushrooms, squash blossoms, chipotle peppers, and aromatics. It is delicious, healthy, and perfect to serve in the cold season!
Sopa translates into soup and hongos means mushrooms, so this recipe literally means mushroom soup. This soup is similar to crema de champiñones but with a few differences; however, both recipes are equally delicious!
Sopa de hongos is one of my favorite soups to eat when we visit Toluca in central Mexico. This region is famous for its local production of mushrooms, so you’ll find many recipes using this delicious ingredient.
This soup is something you want to do if you’re looking for a healthier alternative to the creamy mushroom soups everybody knows. It is also super easy to make!
- Mushrooms: I like to make sopa de hongos with a mix of champignon, cremini, oyster, and porcini.
- Squash blossom: This ingredient is optional, but in Mexico, it is widely used to make sopa de hongos. You can leave it out or substitute it with diced zucchini or corn.
- Chilies: You can use chipotle en adobo peppers or guajillo peppers. I love chipotle because it adds a smoky and mild spicy kick to the soup.
- Tomato paste: This will give some color and a bit of flavor, it can be substituted with diced fresh tomatoes or 1/4 of tomato sauce.
- Stock: I like using vegetable stock, but chicken stock or even beef stock will add also a depth of flavor.
- Aromatics & seasonings: Fresh onion and garlic, plus salt and pepper to taste. Also…
- Epazote: In central Mexico, epazote is an herb used in most soups and stews, it adds a particular flavor because it tastes like mint, oregano, and anise, all together! Fresh is more aromatic but dried is more easier to find at Mexican grocery stores and on Amazon.
- Oil: Use your favorite cooking oil.
How to Make Sopa de Hongos
Heat the olive oil in a soup pot over medium-low heat. Add sliced onion and sauté for 3-4 minutes or until onions become soft and translucent.
Add chopped chipotle peppers and garlic, then sauté for 20-30 seconds to allow the flavors and aromas to release.
Add mushrooms and tomato paste then season everything with salt and pepper. Cook for 2-3 minutes stirring often.
Pour the vegetable stock and raise the heat to medium-high. Bring to a boil and then reduce the heat to medium.
Simmer for 10 minutes, stirring from time to time. Then add the dried epazote and squash blossoms.
Cook for 2-3 more minutes, just enough for the blossoms to cook.
Adjust seasonings to taste and turn off the heat. Ladle your soup in bowls and garnish with a sprinkle of cilantro or parsley.
Tips & Recipe Notes
- You can make this soup with dried mushrooms! I usually first soak them in a bit of hot water then use them as the recipe calls.
- If you want to skip the heat, just leave out the chipotle peppers. This Mexican mushroom soup will be delicious anyway!
Suggestions to Serve
In Mexico, sopa de hongos is usually served with warm blue corn tortillas and a squeeze of lime. Chopped onions, cilantro, and chili peppers are also popular garnish.
Or you can simply enjoy your soup with crusty bread, a bowl of steamed rice, Mexican white rice, or your favorite noodles. This soup is really that versatile!
And if you are looking for a fulfilling meal, I recommend serving with quesadillas or crispy potato tacos.
Store & Reheat
What I love most about this Mexican mushroom soup is that you can prepare a large batch and store it for later. In the fridge, it lasts up to 3-4 days in an airtight container.
And it also freezes wonderfully for up to 2-3 months nicely stored in freeze-proof soup containers.
For reheating: Thaw overnight in your fridge (if frozen). Transfer to a soup pot or saucepan and reheat over medium heat mixing from time to time.
More Mexican Soups
Sopa de Hongos (Mexican mushroom soup)
- 1 pound mixed mushrooms (cleaned and sliced/chopped)
- ⅓ cup white onion (sliced)
- 8-10 squash blossoms (cleaned, stems removed)
- 2 chipotle in adobo pepper (chopped)
- 1 Tablespoon tomato paste
- 1 clove garlic (minced)
- 3 Tablespoons olive oil
- 4 ½ cups vegetable stock
- 1 teaspoon dried epazote (or 3 leaves fresh epazote)
- Salt and pepper (to taste)
- Heat the olive oil in a soup pot over medium-low heat.
- Add sliced onion and sauté for 3-4 minutes or until onions become soft and translucent.
- Add chopped chipotle peppers and garlic. Sauté for 20-30 seconds.
- Add mushrooms and tomato paste then season everything with salt and pepper. Cook for 2-3 minutes stirring often.
- Pour the vegetable stock. Turn the heat to medium-high, bring to a boil, and then reduce the heat to medium again.
- Simmer for 10 minutes, stirring from time to time. Then add the dried epazote and squash blossoms.
- Cook for 2-3 more minutes, just enough for the blossoms to cook.
- Adjust seasonings to taste and turn off the heat.
- Ladle your soup in bowls and garnish with a sprinkle of cilantro or parsley.
- You can make this soup with dried mushrooms. First, soak them in a bit of hot water then use them as the recipe calls.
- If you want to skip the heat, just leave out the chipotle peppers.
- Sopa de hongos can be stored in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.