← All recipes

Latin American Wild Mushroom Soup with Chipotle Chiles

Make Latin American Wild Mushroom Soup with Chipotle Chiles at home with Garlic, White Onion, Tomatoes, Vegetable Oil, and Wild Mushrooms. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3
• 1
• 2
• 2
• 2 tbsp
• 1 lb
• 1

Method (preview)

1. 1

   To toast the garlic, onion, tomatoes and dried chipotle chiles, heat a black iron skillet over medium-high heat.

2. 2

   When hot, add ingredients, skin side down.

3. 3

   Press with a spatula but only for a few seconds.

4. 4

   Turn over and press again.

5. 5

   Be careful not to burn the vegetables; remove when skin is charred.

6. 6

   Use a pot holder; skillet will get hot.

7. 7

   Put the chiles in bowl of hot water to soak for 15 minutes (canned chiles go directly into the blender).

8. 8

   Peel the garlic and tomatoes.

9. 9

   Put the soaked chiles, garlic, onion and tomatoes in a blender container and puree, adding water if necessary.

10. 10

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

11. 11

    Saute 5 minutes, until they are cooked, but not brown.

12. 12

    Pour the chile mixture into the mushrooms.

13. 13

    Add the epazote (optional) and broth and simmer, uncovered, for 20 minutes.

14. 14

    Remove the epazote sprig.

15. 15

    Add salt to taste.

16. 16

    The soup can be cooled, refrigerated and reheated.

17. 17

    Optional.

18. 18

    Put the crema or sour cream in a blender, add 1 cup cooled soup liquid (no mushrooms), and blend.

19. 19

    Pour the mixture into the soup.

20. 20

    Bring the soup back to simmer (do not boil, sour cream curdles) and serve.

21. 21

    Contributed to the FareShare Gazette by Chupa; 17 February 2008. www.fareshare.net