Steven Gerrard’s Mexican Mushroom Soup -Sopa de Hongosa

Sopa de Hongos – Earthy, Comforting Mexican Mushroom Soup

Craving something warm and deeply comforting? Sopa de Hongos is a traditional Mexican mushroom soup that’s rich in flavor, simple to make, and soul-satisfying. It’s popular in the highlands of central Mexico, especially during the rainy season — and it deserves a spot on your table any time of year. 🌧️🍲

🍄 Ingredients:

– 1 lb fresh mushrooms (cremini or oyster work great), sliced

– 1 tbsp olive oil or lard

– 1/2 white onion, diced

– 2 cloves garlic, minced

– 2 Roma tomatoes, chopped

– 1 jalapeño or serrano, minced (optional)

– 4 cups vegetable or chicken broth

– 1 sprig epazote (optional but authentic)

– Salt & pepper to taste

– Lime wedges & warm tortillas to serve

🔥 Instructions:

1. In a pot, sauté onion and garlic in oil until translucent.

2. Add tomatoes and chili; cook until soft and saucy.

3. Stir in mushrooms and cook until tender, about 5–6 minutes.

4. Pour in broth, add epazote (if using), and bring to a simmer.

5. Season to taste, simmer for another 10 minutes.

6. Serve hot with lime juice and tortillas on the side.

It’s earthy, brothy, and deeply nourishing — a dish that feels like a hug from an abuela. 🍄💛

Footnote from publisher

This recipe comes from TrueSocial-Groups

Silvia’s Authentic Filipino Adobo

3 to 4 cloves minced garlic

3 pounds bone-in chicken thighs, drumsticks, or a combination

1/2 teaspoon kosher salt

1 tablespoon neutral oil, such as peanut oil

3 dried bay leaves

2 teaspoons whole black peppercorns

2 cups water

1/2 cup soy sauce, preferably a Filipino brand like Silver Swan

1/3 cup cane vinegar 

3 tablespoons oyster sauce

Steamed jasmine white rice

Pork with Snap Peas, Garlic, Ginger and Bell Peppers

 

Anyway, or Any Style Pork to suit your taste 

Sauce

Any combination of:

Pork or chicken or both

Dark Soy 
Shouxing rice wine
Hosin sauce
Honey or brown sugar or both or 2 tsp. of sugar
Black Vinegar ( to brighten flavors)
Fish sauce used sparingly
Seasame oil ( use in moderation ) or omit

Oyster Sauce

Ginger, minced

Garlic, minced

Stir Fry

Grapeseed or peanut oil

1 pound Pork Loin cut into strips

1 whole Onion cut into strips

Green and red Peppers cut into strips

Snap peas, end strip and backbone thread removed

Scallion greens, cut into strips and crossed cut to length desired diagonally for appeal, these are added last in the last to seconds of cooking, so have scallion sequestered in a small bowl.

Marinade
Shouxing rice wine
1 1/2 tbls cornstarch
1 tbls oil
Black Pepper

Herbs
Ginger, minced
Garlic, minced

To promote finishing the cooking of the pork

Marin, water 50-50

Slurry Thickener

2 teaspoons of cornstarch

Water

Stir until milky

Garnishes

Seasame seeds (optional)

Chopped cilantro (optional)

Wash all vegetables and pat dry with paper towels. Prepare sauce ingredients ahead of cooking.

Prepare pork by cutting the loin into 1/4 slices, the diagonally cut into 1/4 inch strips.

Marinate pork for an hour in marinade. Stir to spread marinade, refrigerate.

In a small dish, assemble the garlic and ginger. These will be used just before adding sauce.

Heat a seasoned wok until it smokes. Add a tablespoon of oil, and cook all the vegetables. Retain in a bowl.

Reheat wok until smokes and cook the marinated pork or chicken. When nearly done, add the minced garlic and ginger, cook for a minute. Add back the vegetables and the sauce of your choice. Stir fry a minute longer, add the slurry thickener. Increase heat. Cook a minute longer while tossing ingredients. Add scallion and garnishes.