Sopa de Hongos (Mexican mushroom soup)

This Mexican mushroom soup is cozy, smoky, and slightly spicy. Perfect to serve as an entrée for your main dish, or as a light lunch or dinner along with crusty bread, tortillas, or rice.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat the olive oil in a soup pot over medium-low heat.
2. 2Add sliced onion and sauté for 3-4 minutes or until onions become soft and translucent.
3. 3Add chopped chipotle peppers and garlic. Sauté for 20-30 seconds.
4. 4Add mushrooms and tomato paste then season everything with salt and pepper. Cook for 2-3 minutes stirring often.
5. 5Pour the vegetable stock. Turn the heat to medium-high, bring to a boil, and then reduce the heat to medium again.
6. 6Simmer for 10 minutes, stirring from time to time. Then add the dried epazote and squash blossoms.
7. 7Cook for 2-3 more minutes, just enough for the blossoms to cook.
8. 8Adjust seasonings to taste and turn off the heat.
9. 9Ladle your soup in bowls and garnish with a sprinkle of cilantro or parsley.