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Best Easy Sopa de Hongos Recipe

Name: Best Easy Sopa de Hongos Recipe
Total time: 45 min
Yield: 280 g
Ingredients: mixed wild mushrooms (cremini, oyster, shiitake) 12 oz; white onion 1 medium; poblano chile 1 medium; russet potato 1 small; epazote (fresh or dried leaves) 2 tbsp; vegetable broth 4 cups; garlic 3 cloves; olive oil 1 tbsp; salt 1 tsp; black pepper 0.25 tsp

Wild mushroom soup simmered with epazote, garlic, and mild chiles in a light broth. This vegetarian, healthy soup offers earthy, clean flavors perfect for a family dinner starter.

Cook 45 min Difficulty EASY 110 kcal

#vegetarian #mediterranean #diabetic friendly #low carb

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Ingredients

Main ingredients

mixed wild mushrooms (cremini, oyster, shiitake) 12 oz
white onion 1 medium
poblano chile 1 medium
russet potato 1 small
epazote (fresh or dried leaves) 2 tbsp
vegetable broth 4 cups

Seasonings/Sauce

garlic 3 cloves
olive oil 1 tbsp
salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 16 g 58%

Protein 6 g 22%

Fat 3 g 20%

Serving size 280g

Cooking steps

1

Clean and slice the mushrooms. Dice the onion, poblano chile, and potato into small pieces for even cooking.
2

Heat the olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until translucent, stirring regularly to avoid browning.
3

Add garlic, diced poblano, and potato; sauté for 2 more minutes, maintaining medium heat.
4

Stir in the mushrooms and season with salt and black pepper. Cook until mushrooms release their moisture and begin to brown, about 5–7 minutes.
5

Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and simmer uncovered for 15 minutes.
6

Stir in the epazote, adjust seasoning if needed, and simmer an additional 5 minutes. Serve hot, garnished as desired.

Personalized Q&A

Q. What's the key ingredient in this Sopa de Hongos recipe?

The essential ingredient in this recipe is the mixed wild mushrooms. Their unique earthy flavors and meaty texture are what set Sopa de Hongos apart from other soups, providing depth and character to the broth.

Q. Which seasoning adds a distinct flavor to this soup?

Epazote is the defining seasoning here. Added near the end of cooking, it brings an herbal, almost citrusy aroma that complements the mushrooms and light broth, creating a classic Mexican profile.

Q. What’s the most important step for managing texture in this soup?

Sautéing the mushrooms until they release their moisture and begin to brown is crucial. This step concentrates their flavor and avoids a watery soup, while giving you a tender yet substantial mushroom texture.

Q. How many calories and macronutrients are in each serving?

Each serving contains 110 kcal, with 16g of carbohydrates (58% of calories), 6g of protein (22%), and 3g of fat (20%), making it a light, nutritious soup with balanced macros ideal for health-conscious eaters.

Q. How can I prevent overcooking the mushrooms?

Keep your heat at medium and watch as the mushrooms release their moisture. Once the liquid evaporates and they start to brown, move to the next step—this prevents them from getting mushy and retains their delicate texture.

Best Easy Sopa de Hongos Recipe

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