Mexican Mushroom Soup Recipe
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3.3
12 reviews
Average
Mexican Mushroom Soup Recipe
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A quick and easy mushroom soup that gets its uniquely Mexican flavor from epazote, a pungent herb used in Mexican cooking. One of the many recipes that our photographer Andres' mother used to cook for him when he was a kid growing up in Cuernavaca.
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Ingredients
- 2 lbs button mushrooms
- ¼ large white onion
- 1 clove garlic
- 4 cups low sodium chicken broth
- 1 small bunch epazote
- 4 limes
Instructions
- Blend the onion and garlic with 1 cup of the chicken broth.
- Remove the stems from the mushrooms and then discard the stems.
- Cup the mushroom caps into thirds.
- Heat the oil over medium heat.
- Add the chopped mushrooms.
- Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
- Add the blended onion and garlic and the remaining 3 cups of chicken broth.
- Add 3 sprigs of epazote.
- Cover the pot and boil for 5 minutes.
- Reduce the heat and cook for 10 more minutes.
- Serve with 1 or 2 slices of lime.
Notes
- In Spanish the soup is called sopa de hongos o sopa de champiñon.
- For a vegetarian / vegan soup you can substitute water or vegetable broth for the chicken broth.
- A very healthy soup with or without the chicken broth.
- Store in the refrigerator for up to 3 days.
Nutrition Information
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Calories
70kcal
(4%)
Carbohydrates
11g
(4%)
Protein
8g
(16%)
Fat
2g
(3%)
Sodium
900mg
(38%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 900mg | 38% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.3
12 reviews
Average
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