Mushroom tortilla soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 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
Description
Mushroom tortilla soup starts by cooking diced mushrooms until their moisture evaporates and they brown, followed by the addition of onions, jalapeños, garlic, and a blend of spices including paprika, cumin, oregano, and cayenne pepper to build a robust flavor base. Chopped tomatoes are cooked down before pouring in vegetable broth and tomato juice, and the soup simmers with sliced mushrooms to meld flavors. A squeeze of fresh lime juice brightens the soup before serving. The dish is complemented with tortilla chips for crunch, creamy avocado, crumbly queso fresco, and herbs, delivering a layered taste and texture experience.
The flavor includes earthy mushrooms with a gentle heat from jalapeños and cayenne, balanced by tangy tomatoes and lime. The combination of ingredients creates a hearty but nuanced vegetarian soup. The method of sautéing mushrooms to brown and reduce excess moisture intensifies their flavor for the broth.
To serve, garnish with tortilla chips, avocado, queso fresco, cilantro, green onion, and lime slices. This soup is suitable as a warm appetizer or a filling vegetarian entrée. The toppings provide texture contrast and fresh notes that complement the mellow spicy broth.
Ingredients
- ~3 lbs 1.4kg of assorted mushrooms, washed and cleaned
- 2 tablespoons of oil
- 1 white onion diced (~200grams or 7 ounces, medium or yellow onion
- 1 green onion finely chopped - save a small amount to add at the end, bunch
- 1 cilantro finely chopped - save a small amount to add at the end, bunch
- 2 jalapeños seeds and veins removed, diced
- 4 garlic crushed, cloves
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon oregano dried
- ½ teaspoon cayenne pepper adjust to taste
- 5 Roma tomato about 1 lb or 450 grams, diced
- 4 cups vegetable broth
- 2 cups tomato juice
- ¼ cup lime juice freshly squeezed
- salt to taste
- black pepper to taste
To garnish and serve:
- tortilla chips homemade or store-bought
- avocado diced or sliced
- queso fresco crumbled
- cilantro chopped
- green onion chopped
- lime slices
- jalapeño if desired, slices or extra hot sauce
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.
User Reviews
Overall Rating
4.8
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