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3.3 from 12 votes

Mexican Mushroom Soup Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 70 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. Blend the onion and garlic with 1 cup of the chicken broth.
  2. Remove the stems from the mushrooms and then discard the stems.
  3. Cup the mushroom caps into thirds.
  4. Heat the oil over medium heat.
  5. Add the chopped mushrooms.
  6. Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
  7. Add the blended onion and garlic and the remaining 3 cups of chicken broth.
  8. Add 3 sprigs of epazote.
  9. Cover the pot and boil for 5 minutes.
  10. Reduce the heat and cook for 10 more minutes.
  11. 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

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

% 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.