Sopa de hongos – Mexican mushroom soup with epazote Recipe
Sopa de hongos is an aromatic mushroom soup eaten in the mountainous regions of Mexico on cooler days, often after rain when fresh mushrooms appear in the forests. The home version is most often made with button mushrooms, but seasoned with epazote and chili it tastes completely different from our classic mushroom soup. It’s slightly spicy, warming and very filling.
This sopa de hongos tastes like mushroom soup after a long walk in the forest, but with a distinctly Mexican twist thanks to epazote, chili and lime. Instead of cream and roux you get a slightly spicy, herbal broth full of umami that warms you from the first spoonful. It’s a great example of how to turn simple button mushrooms into a soup with a completely different character from the festive version known from Polish tables.
Chef's tips
Sauté the mushrooms so that they first release their juices and then let them evaporate slightly – only then add the tomatoes, otherwise the soup will turn out watery and less flavourful. Be careful not to brown the onion too much; it should be translucent, because burnt onion will give the soup a bitterness that will overpower the delicate mushroom flavour. Add epazote as directed – it’s a strong herb and if you overdo it, it will mask the other aromas.
How to serve
Serve this soup very hot, with lime wedges for squeezing directly over the bowl and fresh coriander sprinkled on just before eating. It goes perfectly with warm wheat or corn tortillas for dipping into the broth, or with simple white rice served on the side. It’s an ideal dish for a cool, rainy evening after work when you need something warming but light – instead of a heavy stew or cream-based soup.
Ingredients
- button mushrooms - 400 g
- onion - 1 piece
- garlic - 3 cloves
- chili pepper (e.g. chipotle in adobo) - 1 pieces
- tomatoes from a can, chopped - 200 g
- vegetable stock - 1 l
- epazote dried - 0.5 teaspoons
- coriander fresh, chopped - 2 tablespoons
- vegetable oil - 2 tablespoons
- salt - 1 teaspoon
- black pepper ground - 0.25 teaspoons
- lime - 1 pieces
Preparation
- Clean the mushrooms with a damp paper towel or rinse briefly and dry, then slice them thinly.
- Peel the onion and finely dice it. Finely chop the garlic. Take the chipotle pepper out of the sauce and chop it very finely.
- In a large pot, heat the oil over medium heat. Add the onion and fry for 4–5 minutes, until it softens and becomes slightly translucent without browning too much.
- Add the garlic and chipotle and fry for 1–2 minutes, stirring, until you smell an intense, slightly smoky aroma.
- Add the sliced mushrooms, stir and fry for 5–7 minutes, until they release their juices and soften slightly. Stir from time to time so they don’t burn.
- Add the canned tomatoes, epazote, salt and pepper. Stir and cook for 3–4 minutes until the sauce thickens slightly.
- Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, until the flavours meld and the soup thickens a little.
- Taste and adjust the seasoning with more salt or pepper if needed. Just before serving, add the chopped fresh coriander.
- Serve the hot soup, squeezing lime juice directly into each bowl just before eating.
Storage
Keep leftover soup in the fridge for up to 3 days in a sealed container. Reheat gently on the stove, then finish with fresh coriander and lime juice just before serving again. The flavours deepen on the second day, so it can taste even better after resting.
