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