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Best Easy Caldo de Hongos Recipe

Name: Best Easy Caldo de Hongos Recipe
Total time: 35 min
Yield: 350 g
Ingredients: mixed fresh mushrooms 12 oz; white onion 1 medium; zucchini 1 small; fresh epazote 0.25 cup; corn 0.5 cup; garlic cloves 2 pieces; carrot 1 small; vegetable broth 5 cups; dried pasilla chile 0.5 piece; salt 1 tsp; olive oil 1 tbsp; black pepper 0.25 tsp

A soothing mushroom broth with epazote and chile is a beloved rainy-day dish from Central Mexico. This vegetarian, healthy soup is ideal for weight loss, calorie deficit, and clean eats goals.

Cook 35 min Difficulty EASY 88 kcal

#vegetarian #low carb #diabetic friendly #mediterranean

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Ingredients

Main ingredients

mixed fresh mushrooms 12 oz
white onion 1 medium
zucchini 1 small
fresh epazote 0.25 cup
corn 0.5 cup
garlic cloves 2 pieces
carrot 1 small

Seasonings/Sauce

vegetable broth 5 cups
dried pasilla chile 0.5 piece
salt 1 tsp
olive oil 1 tbsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 13 g 59%

Protein 5 g 23%

Fat 2 g 18%

Serving size 350g

Cooking steps

1

Clean and thinly slice the mushrooms. Dice the onion and zucchini; peel and slice the carrot. Mince garlic cloves for optimal aroma release.
2

Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2–3 minutes until translucent but not browned.
3

Increase to medium-high heat, add mushrooms, and cook for 5 minutes, stirring occasionally, until they begin to release moisture and shrink.
4

Stir in the carrot, zucchini, corn, and half of the chopped epazote. Add the pasilla chile, then pour in the vegetable broth. Bring to a strong simmer.
5

Reduce heat to low, cover partially, and simmer gently for 20 minutes for the flavors to meld without overcooking the vegetables.
6

Season with salt and black pepper to taste. Remove pasilla chile pieces. Stir in remaining fresh epazote before serving for a vibrant herbal finish.

Personalized Q&A

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

The key ingredient in Caldo de Hongos is the mix of fresh mushrooms. They provide the savory, earthy foundation and umami richness that defines this Central Mexican soup. The addition of fresh epazote gives the broth its unique herbal character.

Q. Why is heat control important when cooking the mushrooms?

Proper heat control is crucial—start mushrooms on medium-high heat so they release moisture quickly without becoming soggy, then lower to a gentle simmer once the broth is added. This technique preserves their delicate texture while allowing flavors to infuse the broth.

Q. How do I prevent vegetables from becoming mushy in this soup?

Add zucchini, carrots, and corn after sautéing mushrooms and onion, then simmer gently, partially covered. This sequencing helps the vegetables cook evenly and remain tender (not mushy), ensuring the soup has a pleasing texture.

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

Each 350g serving contains about 88 kcal, 5g protein, 13g carbohydrates (59% calories from carbs), and 2g fat. It's a light, healthy choice suitable for low-calorie and clean-eating meal plans.

Best Easy Caldo de Hongos Recipe

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