Mexico 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: 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
- ½ cup white onion, thinly diced
- 2 small garlic cloves, minced
- 2 guajillo 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
- Add the oil to a medium-sized pot and heat at medium-high. Sauté onion, garlic, and guajillo pepper for about 2 minutes.
- Add mushrooms. Stir, cover, and simmer for about 5 minutes.
- Add the chicken broth and epazote leaves. Allow to simmer for another 5 or so minutes and then salt to taste.
- Simmer for another 10 minutes. Serve with warm corn tortillas or bread on the side.
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