“Sopa de Hongos” or Mushroom Soup, is so, so good! Oh my goodness, I cannot express enough how much I love this soup and how this soup is truly one of my favorites! It’s absolutely delicious! It’s heavenly, tasteful and beyond yummy!
This soup is so light and so pleasant to have anytime of the year. Warm outside, perfect, make Sopa de Hongos, cold outside, perfect make Sopa de Hongos. Want a light appetizer, perfect! Sopa de Hongos! Having a small dinner party for some family and friends? Again, Sopa de Hongos! This soup is just a great start to any meal or even as an entree. Just serve it with some crusty bread and walla, it’s a meal!
For all you mushroom lovers out there that really enjoy mushroom soup recipes, this is certainly a must try! Don’t expect this soup to be anything like a creamy mushroom soup because it is nothing like that. It is light and brothy and just perfect! It’s a comfort soup in its own right.
Annnnnd, if you like you can add whatever you like to it to make it heartier. You can add shrimp, chicken, beef etc.
When I made this soup yesterday I was making it for dinner instead of an appetizer so I added shrimp to it and ate it with some Italian bread….you can add chicken and make it a chicken and mushroom soup! Whatever you want whatever you like, just add it in there.
Oh and the kale is so nice in this soup! Normally in this kind of Mexican soup, you would probably add epazote instead of kale but in my region of the world, it’s not always or so easily available so I substitute kale in its place. Let me tell you it works just great!
One of the other spices I add to this soup is dry guajillo peppers. I remove the stems and seeds and cut it into rings. It gives the soup a mild spicy taste and the red makes the soup pretty. I suggest you do not eat them though since their skin is quite tough. I add them in this soup to add flavor. The guajillo pepper only rates 2,500 to 4,000 on the Scoville Heat Unit Scale! So don’t be afraid to use this pepper. You may luck out and find this pepper in your International section of your supermarket. If not you can find them in Mexican groceries or order them online. These peppers are great for making red mexican sauces….like enchilada sauce! Like I said they are quite mild so don’t be afraid to use them.
Recipe to follow….please leave me your comments and tell me what you think about this delicious Sopa de Hongos!
Sopa de Hongos
- 1 Pound white mushrooms (cleaned and sliced)
- 1 onion (chopped)
- 2-4 garlic cloves (finely chopped)
- 3 dry guajillo peppers (stem and seeds removed, cut into rings)
- 2 Tbsp butter (do not use margarine please)
- 1 bunch Kale (rinse and only use leaves, discard tough stems)
- 32 Ounces chicken broth
- salt and pepper (to taste)
- 1 Pound raw shrimp (peel and devein)
|In a pot over medium heat, melt butter. Add guajillo rings, garlic and onion and cook for 2 minutes. Add mushrooms and cook for 5 minutes.|
|Add chicken broth and bring to a simmer. Cook for 10 minutes. Add shrimp (if adding shrimp) and kale. Cook for 5 to 7 minutes. Add salt and pepper to taste. Serve soup in bowls. Enjoy!|