Mushroom Soup (Sopa De Hongos)
Take a look at this delicious mushroom soup recipe! This is one of the best things to eat when you are sick or when it is cold outside. It's comforting, hearty, and very filling. Sopa de hongos has a lot of different variations, but this recipe will show you how to make mushroom soup with mushrooms, squash blossoms, guajillo peppers, broth and epazote leaves. It's very easy to make and you can make a whole pot of mushroom soup for the whole family!
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons of vegetable oil or butter*
- 1/2 Cup white onion (finely diced.)
- 2 garlic cloves (minced (small))
- 2 Guajiilo peppers (cleaned and deveined, cut into rings.)
- 1 Pound mushrooms (cleaned and chopped)
- 1 dozen squash blossoms (rinsed and chopped. (Optional)**)
- 4 cups of Chicken broth
- 1 Epazote Branch (about 5 to 6 leaves.)
- 1 Salt to taste
Instructions
- 1
Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.
- 2
Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
- 3
Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
- 4
Keep simmering in a low heat for about 10 minutes to let the flavors blend.