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Mushrooms and Cascabel Chile Soup

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Source: The Mexican Gourmet

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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:

Sodium:

594mg

Fiber:

Carbohydrates, Total:

11g

Protein:

% Cal. from Fat:

17%

Fat. Total:

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