Sopa de Hongos

Ingredientes

• 1 pound mixed mushrooms (cleaned and sliced/chopped)
• 1/3 cup white onion (sliced)
• 8-10 squash blossoms (cleaned, stems removed)
• 2 chipotle in adobo pepper (chopped)
• 1 Tablespoon tomato paste
• 1 clove garlic (minced)
• 3 Tablespoons olive oil
• 4 1/2 cups vegetable stock
• 1 teaspoon dried epazote (or 3 leaves fresh epazote)
• Salt and pepper (to taste)

Preparación

1. 1

   Heat the olive oil in a soup pot over medium-low heat.

2. 2

   Add sliced onion and sauté for 3-4 minutes or until onions become soft and translucent.

3. 3

   Add chopped chipotle peppers and garlic. Sauté for 20-30 seconds.

4. 4

   Add mushrooms and tomato paste then season everything with salt and pepper. Cook for 2-3 minutes stirring often.

5. 5

   Pour the vegetable stock. Turn the heat to medium-high, bring to a boil, and then reduce the heat to medium again.

6. 6

   Simmer for 10 minutes, stirring from time to time. Then add the dried epazote and squash blossoms.

7. 7

   Cook for 2-3 more minutes, just enough for the blossoms to cook.

8. 8

   Adjust seasonings to taste and turn off the heat.

9. 9

   Ladle your soup in bowls and garnish with a sprinkle of cilantro or parsley.