Mushroom, Chile de Arbol, and Roasted Tomato Soup
Pati Jinich recipe - Mexican
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb or 6 to 7, ripe roma/guaje tomatoes
- 3/4 cup white onion (roughly chopped)
- 4 garlic cloves (peeled)
- 2 tbsp safflower or corn oil
- 1 tbsp butter
- 3 chiles de arbol
- 2 lb mushrooms (rinsed and sliced)
- 1 tsp kosher or sea salt (or to taste)
- 8 cup chicken broth (homemade or storebought)
- 2 fresh epazote sprigs (may substitue for dried, optional)
- 1 ripe Mexican avocado (peeled and sliced)
- 1 or 2 bolillos or small baguettes (sliced and toasted, optional)
Instructions
- 1
Char the tomatoes, onion and garlic, by placing them in a single layer on a baking sheet under the broiler. Alternatively, you can char them on the grill or on a hot comal, the traditional way. Whichever method you choose, tomatoes will take between 6 to 9 minutes, and the onion and garlic between 3 to 4 minutes. Turn them around halfway through.
- 2
Tomatoes are ready when they are completely cooked through, mushy and their skin is charred, blistered and wrinkled. Garlic and onion will have also charred and softened.
- 3
Place charred tomatoes, onion and garlic in the blender and puree until smooth. In a pot, heat one tablespoon of the oil and the butter over medium heat until butter starts to bubble. Add Chiles de Arbol and sautee for a couple minutes, turning them around, until they are lightly browned and crisp.
- 4
Add sliced mushrooms, sprinkle with salt, cover the pot and let them steam for 5 minutes.
- 5
In a soup pot, add a tablespoon of oil and heat over medium high heat. Stir the tomato puree into the pot. For a smoother feel, you can place a strainer on top of the soup pot, and strain the tomato puree into the pot. Let the puree simmer, season and thicken for about 4 to 5 minutes. Its color will darken and become deeper.
- 6
Stir in the chicken broth and simmer for 5 more minutes. Incorporate the mushrooms along with the chiles. Add the fresh epazote sprigs, if you want, and let it all simmer 5 more minutes. Taste for salt and add more if need be.
- 7
Serve very hot. If you wish, add a slice of avocado on top of each bowl of soup. It can be eaten with a side of toasted bolillos or baguettes as well.