During the rainy season in México, from July to September, one can find an amazing variety of delicious wild mushrooms as a result of the daily downpours. This soup can be prepared with almost any kind of mushroom so if you don’t have access to the more exotic variety, the readily available button mushrooms will do.
This recipe is very easy to prepare, filling and perfect for cold rainy nights.
- 4 medium sized tomatoes or 6 small ones
- 6 chiles guajillo with the stems, seeds and veins removed
- 2 ½ liters of chicken broth
- 3 tablespoons of oil
- 2 medium sized onions sliced
- 4 cloves of garlic with the skin on
- 1 lb of mushrooms
- 1-3 stems of epazote
- salt and pepper
- Sliced limes
- Avocado slices
Roast the tomatoes and garlic on a comal, in a pan or broiler until blackened. Boil water in a pot and soak the chiles for approximately 25 to 30 minutes until they are reconstituted. Blend the chiles with the roasted tomatoes, garlic with skins removed and ½ cup of chicken broth. Heat oil in a large pot, add the onions and cook for about 15 minutes or until transparent and slightly browned. Add the mushrooms, the tomato/chile guajillo mixture and cook for about 5 minutes. Add the remaining chicken broth, epazote, salt and pepper, and bring to a boil. Lower the heat and cook for between 15 and 20 minutes more. Serve with lime wedges and avocado slices.