Sopa de Hongos (Mexican mushroom soup)
4 servings
This Mexican mushroom soup is cozy, smoky, and slightly spicy. Perfect to serve as an entrée for your main dish, or as a light lunch or dinner along with crusty bread, tortillas, or rice.
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition Information
Serving: 1 serving | Calories: 160kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1682mg | Potassium: 415mg | Fiber: 4g | Sugar: 7g | Vitamin A: 703IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg