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
3 pounds bone-in chicken thighs, drumsticks, or a combination
1/2 teaspoon kosher salt
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
