Follow Cookwork on Twitter
Follow Cookwork on Facebook

Clear Mushroom Soup

Icon_missing_medium

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
6
serves

INGREDIENTS

4 ea. pasilla chiles
1/4 cup extra virgin olive oil
2 lb. mushroom, assorted, sliced
1 ea. white onion, finely diced
2 ea. garlic cloves, minced
6 cups chicken broth
4 ea. Epazote sprigs
salt, to taste

INSTRUCTIONS

  1. 1
    Slice the chiles crosswise in 1/8" length; discard the seeds and reserve.
  2. 2
    In a large stockpot heat the olive oil; sauté the onion for 2 minutes, add the chiles and sauté for 2 minutes. Add the garlic and sauté 1 more minute.
  3. 3
    Add the mushrooms, mix well, and reduce the heat to very low; cover the pot with a lid. Sweat the mushrooms for 5 minutes or they change color; add the chicken broth and epazote sprigs.
  4. 4
    Bring to a boil, season with salt to taste, simmer for 5 to 8 minutes or until the mushrooms are cooked through; discard the epazote. Do not overcook the mushrooms. If the soup is being served later remove from heat when begins to boil.
  5. 5
    Serve hot.

notes

Recipe courtesy of Mushroom Council

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other South American
Spinner Loading