Photo: Cala
Wild Mushroom Soup (Sopa de Hongos)
11 ingredients
Serves 8.
openrecipes
During the summer rainy season, when wild mushrooms appear in the hills surrounding the central plateau of Mexico, mushrooms are sold at the market at Cholula, a university town in the state of Puebla.
Estimated Nutrition (whole recipe, rough)
405
Calories
36g
Protein
18g
Fat
27g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Epazote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup safflower or canola oil, plus more as needed
- 1 white onion, finely diced
- 8 garlic cloves, finely diced
- 4 serrano chilies, seeded and finely diced
- 3 ripe plum tomatoes, peeled and finely diced
- 2 Tbs. olive oil, or as needed
- 2 lb. fresh wild mushrooms, brushed clean and sliced
- 2 tsp. sea salt, plus more, to taste
- 9 cups chicken broth
- 4 fresh epazote leaves, finely chopped (optional)
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes