Cooked - Mushroom Soup (sopa De Hongos)

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Mushroom Soup (sopa De Hongos)

4.0

2 Tablespoons of vegetable oil or butter*

½ Cup white onion (finely diced.)

2 garlic cloves (minced (small))

2 Guajillo peppers (rehydrated, seeds removed, and blended into a paste.)

1 Pound mushrooms (cleaned and chopped)

1 dozen squash blossoms (rinsed and chopped) or thinly sliced patty pan squash

6 cups of Veggie/mushroom broth

1 Epazote Branch (about 5 to 6 leaves) or 2 Tablespoons dry herb mix (oregano, cilantro, tarragon, anise, coriander)*

1 Salt to taste

½ tsp cayenne pepper

Heat oil or melt butter over medium heat in a medium-size pot. Saute onion and garlic in oil or butter over a medium for until onion is soft. About 2 minutes.
Add guajillo pepper paste *and dry herb mix if using. Saute for another 2-3 minutes.
Add mushrooms and squash blossoms/squash. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
Stir in chicken broth and Epazote leaves* (if using), when soup starts simmering season with salt and cayenne pepper.
Keep simmering in a low heat for about 10 minutes to let the flavors blend.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 115 weeks ago

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