Mushroom Soup (Sopa De Hongos)

Name: Mushroom Soup (Sopa De Hongos)
Prep time: 5 min
Total time: 25 min
Ingredients: 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

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Prep Time: 5 minutes

Total: 25 minutes

Servings: 4

Author : Mely Martínez

easy mushroom soup

Ingredients

Remove All · Remove Spices · Remove Staples

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 broth1 Epazote Branch (about 5 to 6 leaves.)1 Salt to taste

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Instructions

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Step 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.

Step 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.

Step 3

Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.

Step 4

Keep simmering in a low heat for about 10 minutes to let the flavors blend.