Wild Mushroom Soup

  |   Posted: February 28, 2020

Wild mushrooms proliferate in nearly all the states of Mexico. Regional cuisines feature the local varieties in soups, tamales, salads and stews. This recipe from Compassion staff in Mexico uses wild mushrooms that are readily available in U.S. supermarkets.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients

  • ¼ cup cooking oil 
  • 1 small white onion, finely sliced 
  • 2 garlic cloves, finely chopped 
  • 4 serrano peppers, finely chopped (If a less spicy soup is desired, use fewer peppers and discard seeds.) 
  • 3 tomatoes, finely chopped 
  • 2 lbs wild mushrooms (such as chanterelle, oyster and porcini), thinly sliced 
  • salt and pepper to taste 
  • 9 cups chicken broth 
  • 4 sprigs cilantro (optional) 
  • corn tortillas (optional) 
  • avocado slices (optional)

Directions

  1. In a large cooking pot, warm oil over medium heat. Add onion and cook until slightly golden. Add garlic and peppers and cook 3-4 minutes. 
  2. Stir in tomatoes and let soften. Add mushrooms. Season with salt and pepper and cook, stirring occasionally, 8-10 minutes. 
  3. Pour in broth and bring to boil over medium-high heat. Add cilantro and stir well. Reduce heat to low and simmer at least 15 minutes. Remove cilantro sprigs and season soup to taste with salt and pepper. 
  4. Serve in bowls, with optional corn tortillas and avocado on the side.

Wild mushrooms proliferate in nearly all the states of Mexico. Regional cuisines feature the local varieties in soups, tamales, salads and stews. This recipe from Compassion staff in Mexico uses wild mushrooms that are readily available in U.S. supermarkets.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients

  • ¼ cup cooking oil 
  • 1 small white onion, finely sliced 
  • 2 garlic cloves, finely chopped 
  • 4 serrano peppers, finely chopped (If a less spicy soup is desired, use fewer peppers and discard seeds.) 
  • 3 tomatoes, finely chopped 
  • 2 lbs wild mushrooms (such as chanterelle, oyster and porcini), thinly sliced 
  • salt and pepper to taste 
  • 9 cups chicken broth 
  • 4 sprigs cilantro (optional) 
  • corn tortillas (optional) 
  • avocado slices (optional)

Directions

  1. In a large cooking pot, warm oil over medium heat. Add onion and cook until slightly golden. Add garlic and peppers and cook 3-4 minutes. 
  2. Stir in tomatoes and let soften. Add mushrooms. Season with salt and pepper and cook, stirring occasionally, 8-10 minutes. 
  3. Pour in broth and bring to boil over medium-high heat. Add cilantro and stir well. Reduce heat to low and simmer at least 15 minutes. Remove cilantro sprigs and season soup to taste with salt and pepper. 
  4. Serve in bowls, with optional corn tortillas and avocado on the side.

Reviews