Sopa de Hongos - Mushroom Soup Recipe

Rainy Day? Try Sopa de Hongos ... Mushroom Soup ... and warm your soul!

by Lily Espinosa Rivera

Rivera Kitchen Tulum/Traditional Mexican Cooking School

Hi, my dear friends! Last week there was a storm here in Tulum, and the weather was rainy, cloudy—perfect for a comforting soup. Here's the recipe for sopa de hongos, mushroom soup, that I cooked and it was a success. In Mexico we have a wide variety of mushrooms, especially in the rainy seasons, but you can use the mushroom you prefer. It is a very simple but yet sophisticated dish, that you can use to impress your cosmopolitan friends!

One of the ingredients is corn (2/3 cup); if you are going to use it fresh, start by boiling it. The yellow corn takes about 10 minutes; cook it until it is soft, and then with a knife separate the eating part from the corncob. If you are going to use corn from a can, just drain the water.

Boil 1/2 liter of water and add it to a receptacle, enough to cover; add 2 chiles guajillo and 1 chile ancho or pasilla. Cover it and let the chiles rehydrate (about 20 minutes).

Now, slice the mushrooms (1/2 kilo)  Cut in big pieces 1/2 medium onion and 1/2 kilo of tomatoes. Chop very fine 3 branches of epazote.

Put the tomatoes, onion, the water where you rehydrated the chiles, a bit of salt and 2 garlic cloves in a blender, and blend until is totally mixed and liquified.

In a deep pan, heat 2 spoons of lard or oil and add the mixture from the blender. Let it cook for 10 minutes, stirring it now and then.

Open the chiles, already rehydrated, and take out the seeds. Cut the chiles in strips of about 1 centimeter width.

Add to your pan 2 liters of beef broth, the corn, the mushrooms and the chile strips. Let it cook slowly, about 20 minutes, or until the mushrooms are soft.

Turn off the stove and add the chopped epazote. Try the soup and add more salt if needed.

Serve it in a deep bowl, with lemon to squeeze at your pleasure. If you add handmade tortillas, I promise you will be in heaven!!

I hope you try it soon and, if so, please share photos of the sopa de hongos you prepare. Write you soon and ...
¡¡BUEN PROVECHO!!


Lily Espinosa


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