Mushroom Soup

Sopa de Hongos o Sopa de Champiñones

A simple mushroom soup prepared with epazote which gives it its uniquely Mexican taste. This is another recipe that our photographer Andres’ mother used to cook for him when he was a kid growing up in Cuernavaca. Real Mexican home cooking.

Mexican Mushroom Soup Recipe

Gather Your Ingredients

You’ll need button mushrooms, white onion, garlic, epazote, and chicken broth. Substitute vegetable broth for the chicken broth to make it a vegan / vegetarian soup.

Ingredients Mexican Mushroom Soup

How to Make

Start by removing the stems from the mushrooms then discard the stems.

Button Mushrooms Stems Removed

Slice the mushroom caps into 3 pieces.

Sliced Button Mushrooms

Heat the oil to medium hot and then add the sliced mushrooms.

Cooking Button Mushrooms

Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.

Cooking Mushrooms

Add the blended onion and garlic and the remaining chicken broth.

Adding Chicken Broth to Mushroom Soup

Add the epazote and boil for 5 minutes then cover. Reduce the heat and cook for 10 more minutes.

Cooking Mushroom Soup With Epazote

There you have it, a healthy easy to make mushroom soup that comes from the heart of Mexico. Serve each bowl with a couple of lime halves.

Mushroom Soup Sopa de Hongo

Provecho!

Let us know how it turns out for you. We think you will love it. It will become a weekday favorite.

Mexican Mushroom Soup Recipe
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5 from 2 votes

Mexican Mushroom Soup Recipe

A quick and easy mushroom soup that gets its uniquely Mexican flavor from epazote, a pungent herb used in Mexican cooking. One of the many recipes that our photographer Andres' mother used to cook for him when he was a kid growing up in Cuernavaca.
Course Soup
Cuisine Mexican
Keyword how to make mexican mushroom soup, Mexican mushroom soup recipe, mushroom soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 70kcal
Author Andrés Carnalla

Ingredients

  • 2 lbs button mushrooms
  • 1/4 large white onion
  • 1 clove garlic
  • 4 cups low sodium chicken broth
  • 1 small bunch epazote
  • 4 limes

Instructions

  • Blend the onion and garlic with 1 cup of the chicken broth.
  • Remove the stems from the mushrooms and then discard the stems.
  • Cup the mushroom caps into thirds.
  • Heat the oil over medium heat.
  • Add the chopped mushrooms.
  • Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
  • Add the blended onion and garlic and the remaining 3 cups of chicken broth.
  • Add 3 sprigs of epazote.
  • Cover the pot and boil for 5 minutes.
  • Reduce the heat and cook for 10 more minutes.
  • Serve with 1 or 2 slices of lime.

Notes

  • In Spanish the soup is called sopa de hongos o sopa de champiñon.
  • For a vegetarian / vegan soup you can substitute water or vegetable broth for the chicken broth.
  • A very healthy soup with or without the chicken broth.
  • Store in the refrigerator for up to 3 days.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Protein: 8g | Fat: 2g | Sodium: 900mg | Sugar: 7g

More Mexican Soups

3 comments… add one
  • This is one of my all-time favorite recipes!! :)

  • Lawrence

    I made a vegan version using bean broth as the liquid, and oregano instead of epazote.. Hard to imagine such big flavor came from such simple ingredients. Thanks!

    • What a great recommendation! We will try it with bean broth the next time we make it. Cheers!

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