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Recipe
Mushrooms and Cascabel Chile Soup
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4 X 6
Source:
The Mexican Gourmet
Recipe
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Active Time:
20 Minutes
Total Time:
20 Minutes
Yield:
Serves 6
Mild-flavored cultivated mushrooms get a zesty boost from the other ingredients in this treasured recipe from the Ahumada Russek family.
RECIPE INGREDIENTS
1 1/2 lb
cultivated mushrooms
, cleaned and sliced
1 1/2 teaspoon
salt
, or to taste
1 lb
tomatoes
, roasted on a comal or cast-iron griddle
1 thick slice
onion
, toasted on a comal or cast-iron griddle
1 clove
garlic
, toasted on a comal or a cast-iron griddle
2
cascabel
chiles; 1 toasted and seeded, the other whole
DIRECTIONS
Put the mushrooms and salt in a saucepan with just enough boiling water to cover. Cook over high heat for 2 to 3 minutes until tender and drain.
Put the tomatoes, onion, garlic, the seeded chile, and half the mushrooms in a blender and puree until smooth.
Heat the oil and butter in a casserole dish and strain the tomato mixture into the pan. Simmer for 3 to 4 minutes. Add the stock, the remaining mushrooms, and the whole chile. Add more salt if necessary. Raise the heat and boil for a few minutes. Serve immediately.
Recipe reprinted by permission of
Weldon Russell
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Serves 6
Calories:
53
Sodium:
594mg
Fiber:
3g
Carbohydrates, Total:
11g
Protein:
3g
% Cal. from Fat:
17%
Fat. Total:
1g
Recipe error? Contact customer service.
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