Sopa-de-hongos mexican home cooking school

Hi my dear friends! Last week there was a storm here in Tulum, and the weather was rainy, cloudy, perfect for a comforting soup. Here´s the recipe for the sopa de hongos, mushroom soup, that I cooked and was a success. In Mexico we have a wide variety of mushrooms, specially in the rainy seasons, but you can use the mushroom you prefer. It is a very simple but yet sophisticated dish, that you can use to impress your cosmopolitan friends!

One of the ingredients is corn (2/3 cup), if you are going to use it fresh, start by boiling it. The yellow corn takes about 10 minutes, cook it until it is soft, and then with a knife separate the eating part from the corncob. If you are going to use corn from a can, just drain the water.

Boil 1/2 liter of water and add it to a recipient enough to cover have 2 chiles guajillo and 1 chile ancho o pasilla.  Cover it and let the chiles rehydrated (about 20 minutes).

Now, slice the mushrooms (1/2 a kilo)  Cut  in big pieces 1/2 medium onion and 1/2 a kilo of tomatoes. Chop very fine 3 branches of epazote.

Put the tomatoes, the onion, the water where you rehydrated the chiles, a bit of salt and 2 garlic cloves in the blender, and blend until is totally mixed and liquified.

In a deep pan heat 2 spoons of lard or oil and add the mixture you did in the blender. Let it cook for 10 minutes, stirring it now and then.

Open the chiles, already rehydrated and take out the seeds. Cut the chiles in stripes of about 1 centimeter width.

Add to your pan 2 liters of beef broth, the corn, the mushrooms and the chile´s stripes. Let it cook slowly, about 20 minutes, or until the mushrooms are soft.

Turn off the stove and add the chopped epazote. Try the soup and add more salt if needed.

Serve it in deep plates with lemon to squeeze it at your pleasure. If you add hand-made tortillas, I promise you will be in heaven!!

I hope you try it soon and if so, please share photos of the sopa the hongos you prepare. Write you soon and…



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