Mexican Chile and Mushroom Soup Recipe

Name: Mexican Chile and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large garlic cloves, left unpeeled; 1 (1/2-inch-thick) slice large white onion; 1 (3-inch-long) small dried ancho chile* (1/4 ounce); 1/2 cup water; 3/4 teaspoon salt; 1/2 teaspoon dried oregano (preferably Mexican), crumbled; 2 tablespoons vegetable oil; 10 ounces mushrooms, trimmed and thinly sliced; 1 tablespoon tomato paste; 3 1/2 cups low-sodium chicken broth (28 fluid ounces); *Available at Latino markets, some specialty foods shops, some supermarkets, and Chile TodayHot Tamale (800-468-7377).

Servings: persons

3 large garlic cloves, left unpeeled
1 (1/2-inch-thick) slice large white onion
1 (3-inch-long) small dried ancho chile* (1/4 ounce)
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon dried oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
10 ounces mushrooms, trimmed and thinly sliced
1 tablespoon tomato paste
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
*Available at Latino markets, some specialty foods shops, some supermarkets, and Chile TodayHot Tamale (800-468-7377).

1
Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes.
2
Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
3
Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces.
4
Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
5
Discard garlic skins and coarsely chop onion, then puree garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
6
Heat oil in skillet over high heat until hot but not smoking, then saute mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes.
7
Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute.
8
Add puree and cook, stirring, 3 minutes.
9
Stir in broth and simmer 5 minutes.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large garlic cloves, left unpeeled, 1 (1/2-inch-thick) slice large white onion, 1 (3-inch-long) small dried ancho chile* (1/4 ounce), 1/2 cup water, and more.

Yes, Mexican Chile and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chile and Mushroom Soup

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