A few years back I made a trip to central Mexico, where I had a taste of a mushroom soup that was as elegant as it was tasty. It was one of those dishes that tastes somewhat familiar, yet there is a mystery ingredient that eludes you. For a long time I tried to re-create that flavor profile and finally, I can say that I have come very close.
Central Mexico is a special place where every late summer there is a bounty of wild mushrooms for sale in the markets. If you happen to get your hands on beautiful wild fungi, snatch them up to make this recipe. The wild mushrooms will give your soup that mysterious taste that will keep your guests wondering just what magical ingredient you put in there.
This soup has an earthy flavor from the mushrooms and epazote and a seductive heat from the dried cascabel and morita chiles, which are the other key ingredients in this soup. I have always said that if you know how to cook with dried chiles, you will master the secrets of Mexican flavors. Using one type of chile would make your soup very good, but combining more than one type, as we do in this recipe, makes a magical combination that works very well with the mushrooms.
Roasting the tomatoes, onions, and garlic and blending them into the soup gives you yet another layer of flavor, which makes this soup very complex. A final note on the epazote, try to use fresh if you can find it, as dried does not give you quite the pungent flavor we’re looking for.
I hope you make this soup soon. It will warm you up from the inside out and when the weather is chilly, that's a very good thing.