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Clear Mushroom Soup



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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


  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.


Recipe courtesy of Mushroom Council

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cuisines North & South American, Other South American
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