• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Mushroom Soup with Dried Chiles and Epazote

    When the weather gets chilly, a warm soup is just the ticket. This soup has an earthy flavor from the mushrooms and epazote and a seductive heat from the dried chiles. It will warm you up from the inside out. And it is very fancy to serve to your guests too.


    Ingredients
    2
    tomatoes, halved
    1
    small onion, cut into chunks
    2
    cloves
    garlic, unpeeled
    2
    dried cascabel chiles, toasted on dry griddle
    1
    dried morita chile, toasted on dry griddle
    3
    tablespoons
    vegetable oil, divided
    1 1/2
    pounds
    cremini mushrooms, cleaned and sliced
    1 1/2
    teaspoons
    kosher salt, or to taste
    3
    tablespoons
    epazote leaves, torn into small pieces
    4
    cups
    chicken broth
    *
    few small epazote leaves, for garnish
    Directions
    Preheat oven to 450°F. On foil lined baking tray, roast tomatoes, onions and garlic until nicely charred, about 10 minutes. Remove vegetables from tray, peel garlic and reserve.
    Meanwhile, toast chiles on dry skillet for 2 minutes, or until fragrant. Boil water in a kettle, and soak toasted dried chiles, covered with the boiling water until rehydrated, about 10 minutes. Drain chiles and reserve.
    In large frying pan, heat 2 Tbsp vegetable oil. Add mushrooms and 1//4 tsp kosher salt and cook on medium high heat until they are nicely caramelized, about 10 minutes. Add epazote and reserve.
    In blender jar, blend the roasted tomatoes, onions, garlic, rehydrated chiles and half of the mushrooms. Process until smooth.
    In large saucepan heat remaining tablespoon oil and cook the tomato mixture over medium heat for about 3 minutes. Add the chicken broth and the rest of the mushrooms. Season with salt to taste and simmer for a few minutes to let the flavors blend.
    Serve immediately, garnished with epazote leaves.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Vegetarian

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