Mushrooms and Cascabel Chile Soup

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.