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    Home » Recipes » Soups » Sopa de Hongos (Mushroom Soup)

    Published: Sep 6, 2015 Modified: Aug 20, 2024 by Catherine Arena Leave a Comment

    Sopa de Hongos (Mushroom Soup)

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    You will love this Sopa de Hongos /Mushroom Soup recipe.  Hyper flavorful broth.  Made with thinly sliced mushrooms, chicken broth, garlic, onions, guajillo peppers, kale and succulent shrimp (optional). The perfect starter to any meal.  Absolutely delicious!

    This soup called Sopa de Hongos is a delicious mushroom broth made with white mushrooms, onions, garlic, guajillo peppers, kale and shrimp. Excellent comfort soup. | mexicanappetizersandmore.com

    “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.

    This soup called Sopa de Hongos is a delicious mushroom broth made with white mushrooms, onions, garlic, guajillo peppers, kale and shrimp. Excellent comfort soup. | mexicanappetizersandmore.com

    Annnnnd, if you like you can add pieces of chicken or beef.  Or you can add shrimp like I did to make it even heartier.

    Whatever you you’re in the mood for, 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 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 adds extra color to the soup.  I suggest you do not eat them though since their skin is a little tough.  I add them in this soup to add flavor and color.  You can also substitute guajillo chili pepper powder if you like.

    A 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 should be able to find this pepper in your International section of your supermarket.  If not you can find them in Mexican grocery stores or can order them online. This pepper is great for making red mexican sauces….like enchilada sauce!

    So here’s to Sopa de Hongos!

    📖 Recipe

    Sopa de Hongos served in a white soup bowl.

    Sopa de Hongos (Mushroom Soup)

    You will love this Sopa de Hongos /Mushroom Soup recipe.  Hyper flavorful broth.  Made with thinly sliced mushrooms, chicken broth, garlic, onions, guajillo peppers, kale and succulent shrimp (optional). The perfect starter to any meal.  Absolutely delicious!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 220kcal
    Author: Catherine Arena

    Ingredients

    • 1 lb 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 tablespoon butter do not use margarine please
    • 1 bunch Kale rinse and only use leaves, discard tough stems
    • 32 ounces chicken broth (vegetable broth if making vegetarian)
    • salt and pepper to taste

    OPTIONAL

    • 1 lb raw shrimp peeled and devein

    Instructions

    • 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!

    Nutrition

    Serving: 4 | Calories: 220kcal | Carbohydrates: 8g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1774mg | Potassium: 742mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 42.5mg | Calcium: 212mg | Iron: 3.7mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    Want more delicious soups? click here → soups

    Here is a sneak peek!

    Caldo Gallego

    Caldo Gallego

    Shrimp Bisque

    Shrimp Bisque

    Let me know when you will be making sopa de hongos…

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