Mushroom tortilla soup
User Reviews
4.8
90 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Course
Soup
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Cuisine
South American, Fusion, Mexican, Tex-Mex
Mushroom tortilla soup
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Vegetarian mushroom tortilla soup recipe made with assorted mushrooms, cilantro, onions, garlic, jalapeños, tomatoes, spices, vegetable broth, lime juice and served with queso fresco, tortilla chips, and avocado.
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Ingredients
- ~3 lbs 1.4kg of assorted mushrooms, washed and cleaned
- 2 tablespoons of oil
- 1 medium white or yellow onion diced (~200grams or 7 ounces)
- 1 bunch of green onions finely chopped – save a small amount to add at the end
- 1 bunch of cilantro finely chopped – save a small amount to add at the end
- 2 jalapeños seeds and veins removed, diced
- 4 garlic cloves crushed
- 1 tablespoon of paprika
- 1 tablespoon of ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper adjust to taste
- 5 roma tomatoes about 1 lb or 450 grams, diced
- 4 cups of vegetable broth
- 2 cups of tomato juice
- ¼ cup freshly squeezed lime juice
- salt and pepper to taste
To garnish and serve:
- tortilla chips homemade or store-bought
- avocado diced or sliced
- Queso freso crumbled
- Chopped cilantro and green onions
- Lime slices
- Jalapeño slices or extra hot sauce if desired
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Instructions
- To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
- Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
- Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
- Add the diced tomatoes and cook for another 10 minutes.
- Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
- Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
- Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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