Sopa De Hongos Salvajes - Latin American Wild Mushroom Soup with Chipotle Chiles

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Sopa De Hongos Salvajes - Latin American Wild Mushroom

Soup with Chipotle Chiles

3 garlic cloves

1 small, white onion, halved

2 tomatoes

2 chipotle chiles, stemmed and seeded, or canned

chipotle chiles en adobo without sauce

2 tablespoons vegetable oil

1 pound wild mushrooms, cleaned and thickly sliced

1 epazote sprig if available (see Note)

6 cups broth, or 6 cups water

Salt to taste

Optional: 1 cup crema (available in Latin American

markets), or sour cream.

 

 

 

 

 

To toast the garlic, onion, tomatoes and dried

chipotle chiles, heat a black iron skillet over

medium-high heat. When hot, add ingredients, skin side

down. Press with a spatula, but only for a few

seconds. Turn over and press again. Be careful not to

burn the vegetables; remove when skin is charred. Use

a pot holder; skillet will get hot.

 

Put the chiles in bowl of hot water to soak for 15

minutes (canned chiles go directly into the blender).

Peel the garlic and tomatoes. Put the soaked chiles,

garlic, onion and tomatoes in a blender container and

puree, adding water if necessary.

 

In a pot, heat the oil and add the cleaned, sliced

mushrooms. Saute 5 minutes, until they are cooked, but

not brown. Pour the chile mixture into the mushrooms.

Add the epazote (optional) and broth and simmer,

uncovered, for 20 minutes. Remove the epazote sprig.

Add salt to taste. The soup can be cooled,

refrigerated and reheated.

 

Optional: Put the crema or sour cream in a blender,

add 1 cup cooled soup liquid (no mushrooms), and

blend. Pour the mixture into the soup. Bring the soup

back to simmer (do not boil), sour cream curdles) and

serve.

 

Serves 6.

 

Source: Detroit News

Formatted by Chupa Babi: 12.10.07

 

Note: Epazote is a wild herb with a flavor like

cilantro. It can be found in most Latin American

markets.

 

Per serving: 115 calories; 8.1 g fat (1.2 g saturated

fat; 63 percent calories from fat); 8.6 g

carbohydrates; 0 mg cholesterol; 1,OO9 mg sodium; 5.4

g protein; 1.6 g fiber.

 

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