Wild Mushroom Soup (Sopa De Hongos)
This hearty wild mushroom soup is a celebration of earthy flavors and warmth. Sautéed onions, garlic, and chilies form a flavorful base, complemented by the sweetness of ripe plum tomatoes. Fresh wild mushrooms are cooked to perfection and combined with a rich chicken broth infused with aromatic epazote. A sprinkle of salt and pepper brings all the elements together in a bowlful of comforting goodness. Dive into a spoonful and savor the essence of this delicious and satisfying dish.
— Constant Cookbook
Ingredients
- 1/4 cup safflower or canola oil, plus more as needed
- 1 white onion, finely diced
- 8 garlic cloves, finely diced
- 4 serrano chilies, seeded and finely diced
- 3 ripe plum tomatoes, peeled and finely diced
- 2 Tbs. olive oil, or as needed
- 2 lb. fresh wild mushrooms, brushed clean and sliced
- 2 tsp. sea salt, plus more, to taste
- 9 cups chicken broth
- 4 fresh epazote leaves, finely chopped (optional)
- Freshly ground pepper, to taste
Instructions
- In a Dutch oven or other large, heavy pot over medium-high heat, warm the oil. Add the onion and sauté until deep gold, about 6 minutes. Add the garlic and chilies and sauté for 1 minute. Stir in the tomatoes and simmer, uncovered, until very soft, about 15 minutes.
- Meanwhile, in a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the mushrooms and stir to coat evenly with the oil, adding more oil if the pan seems dry. Season with the 2 tsp. salt and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
- Add the mushrooms to the onion mixture, pour in the broth and bring to a simmer over medium-low heat. Add the epazote and stir well. Season with salt and pepper and simmer for 15 to 20 minutes to blend the flavors.
- Ladle the soup into warmed bowls and serve immediately. Serves 8.
Yield
Serves 8.
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