Sopa de Hongos (Spicy Mushroom Soup)

Sopa de Hongos (Spicy Mushroom Soup)

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • 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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member