Take a look at this delicious mushroom soup recipe! This is one of the best things to eat when you are sick or when it is cold outside. It's comforting, hearty, and very filling. Sopa de hongos has a lot of different variations, but this recipe will show you how to make mushroom soup with mushrooms, squash blossoms, guajillo peppers, broth and epazote leaves. It's very easy to make and you can make a whole pot of mushroom soup for the whole family!
2Guajiilo pepperscleaned and deveined, cut into rings.
1Poundmushroomscleaned and chopped
1dozen squash blossomsrinsed and chopped. (Optional)**
4cupsof Chicken broth
1Epazote Branchabout 5 to 6 leaves.
1Salt to taste
Instructions
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.
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.
Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
Keep simmering in a low heat for about 10 minutes to let the flavors blend.
Serve warm with corn tortillas or a crusty French bread.
Notes
* You can either use oil or butter to sauté the vegetables. I use 1 Tablespoons of each since butter gives a rich flavor to the soup.** You can see that the soup also has squash blossoms, they are not a typical part of the soup but some cooks add them. I found these at my local farmer’s market, and since they were the last ones of the season, I didn’t want to pass the opportunity to use them for this dish.Maybe you can see that the Epazote leaves in the picture above are frozen. Since it is not easy to find them year round, I usually freeze them and use as needed. They hold their flavor much better this way than the dried Epazote found in some stores.