Recipes Included On This Page Latin American Wild Mushroom Soup with Chipotle Chiles Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Latin American Wild Mushroom Soup with Chipotle Chiles Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 garlic cloves 1 small white onion -- halved 2 tomatoes 2 chipotle chiles -- stemmed and seeded or canned chipotle chiles en adobo without sauce 2 tablespoons vegetable oil 1 pound wild mushrooms -- cleaned and thickly sliced 1 epazote sprig if available -- (see Note) 6 cups broth -- or 6 cups water Salt to taste Optional: 1 cup crema [available in Latin American markets] or sour cream Sopa De Hongos Salvajes (Latin American Wild Mushroom Soup with Chipotle Chiles) To toast the garlic, onion, tomatoes and dried chipotle chiles, heat a black iron skillet over medium-high heat. When hot, add ingredients, skin side down. Press with a spatula but only for a few seconds. Turn over and press again. Be careful not to burn the vegetables; remove when skin is charred. Use a pot holder; skillet will get hot. Put the chiles in bowl of hot water to soak for 15 minutes (canned chiles go directly into the blender). Peel the garlic and tomatoes. Put the soaked chiles, garlic, onion and tomatoes in a blender container and puree, adding water if necessary. In a pot, heat the oil and add the cleaned, sliced mushrooms. Saute 5 minutes, until they are cooked, but not brown. Pour the chile mixture into the mushrooms. Add the epazote (optional) and broth and simmer, uncovered, for 20 minutes. Remove the epazote sprig. Add salt to taste. The soup can be cooled, refrigerated and reheated. Optional. Put the crema or sour cream in a blender, add 1 cup cooled soup liquid (no mushrooms), and blend. Pour the mixture into the soup. Bring the soup back to simmer (do not boil, sour cream curdles) and serve. Serves 6. Source : Detroit News. Formatted by Chupa Babi: 12.10.07 Note : Epazote is a wild herb with a flavor like cilantro. It can be found in most Latin American markets. Contributed to the FareShare Gazette by Chupa; 17 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

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