Sopa de Hongos

Sopa de hongos

Mexican sopa de hongos (mushroom soup) will vary depending on the kind of mushrooms grown locally. In Toluca, for example, the coolest city in Mexico due to its altitude, there is great diversity in wild mushrooms. In most states, mushrooms vary so much in shape, size, and color that each local soup will be different. Wild mushrooms have been used in Mexico since Pre-hispanic times, not just in the nation's cuisine, but also for performing ceremonial rites or for curing different types of illnesses. Recipe Servings: Serves 4

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 ml) vegetable oil
1/2 cup white onion, thinly diced
2 small garlic cloves, minced
2 guajiilo peppers, cut into rings
1 lb (450 g) mushrooms, chopped
4 cups (950 ml) chicken broth
1 epazote branch, about 5 to 6 leaves
salt to taste

Directions

In a medium-size pot, heat the oil over medium heat. Sauté onion, garlic, and guajillo pepper for about 2 minutes.
Add mushrooms. Stir and cover. Simmer for about 5 minutes.
Add the chicken broth and epazote leaves.
When the mixture starts simmering, salt to taste.
Simmer for about 10 minutes.
Serve with warm corn tortillas or bread on the side.