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Mushroom and Onion Soup, Puebla Style |
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Serves: 4
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(Sopa de Hongos y Cebollas)
Category: Vegetable and Bean Soups
Edible wild mushrooms are highly prized in Mexico, and many kinds are gathered during the rainy season from June to September. Some restaurants in the city of Puebla feature soups similar to this one when wild mushrooms are abundant. Use an assortment of mushrooms that you like or that are available, but include a few of the most flavorful, such as porcini, shiitake, or portobello. Top it off with a fresh splash of lime.
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 medium white onion, coarsely chopped
2 medium tomatoes, peeled, seeded, and chopped
2 cloves garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
3/4 pound minced mushrooms, cleaned and thickly sliced
1/4 cup coarsely chopped fresh cilantro
3 cups chicken stock or canned fat-free reduced-sodium chicken broth
1 cup canned beef broth
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Lime wedges
1. In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes.
2. Add the tomatoes, garlic, and oregano. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the mushrooms and cilantro. Cook until the mushrooms release some of their juices, 4 to 5 minutes. Add the chicken and beef broths, salt, and pepper. Simmer 10 minutes. Pass the limes at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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