Sopa de Hongos (Spicy Mushroom Soup)

Sopa de Hongos (Spicy Mushroom Soup)

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  • 140 cal
  • 70g fat (7g sat)
  • 0mg chol
  • 580mg sodium
  • 16g carb
  • 4g fiber
  • 5g sugars
  • 5g protein


  • 1 dried chipotle chile, seeded and thinly sliced, or to taste
  • 2 tablespoons high-heat oil
  • 1 cup chopped onions
  • ½ pound crimini or button mushrooms, cleaned and sliced
  • ½ pound wild mushrooms, cleaned and sliced
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3 to 4 cups mushroom broth
  • Chopped fresh cilantro, to garnish


Soak chile in hot water until softened, about 15 minutes. Drain.

Heat oil in a large pot over medium-high heat. Add onions and cook until soft and golden, stirring often, about 10 minutes. Stir in chile and lightly toast for 2 to 3 minutes. Add mushrooms and cook until golden and most of the liquid has evaporated, about 8 minutes. Season with salt and pepper. Stir in garlic and oregano; cook for 2 minutes. Add tomato paste and cook for 2 minutes.

Pour in broth to cover and bring to a boil. Reduce heat to a simmer and cook until flavors meld, 15 to 20 minutes. Check seasoning and serve hot sprinkled with chopped cilantro.