Sopa de hongos – Mexican mushroom soup with guajillo and epazote

Ingredients for 4 portions

• 2Guajillo chiles
• 3Tomatoes
• 500 gMushroom, or mixed wild mushrooms
• ½Yellow onion
• 2 clovesGarlic
• 2 tbspRapeseed oil
• 1.3 lChicken stock
• 3 sprigsEpazote
• to tasteSalt

Method

1. Remove the stems and seeds from the chillies. Simmer them with the tomatoes in a little water for 8 minutes, until the tomatoes are soft.
2. Meanwhile, wipe the mushrooms with a damp cloth and slice them or tear them into pieces. Chop half the onion.
3. Blend the tomatoes and chillies with the rest of the onion, the garlic and a little of the stock, then sieve.
4. Heat the oil in a pot over a medium heat and fry the chopped onion for 2 minutes. Add the mushrooms and cook for 6 minutes, until they release their juices.
5. Pour in the tomato mixture and fry it for 3 minutes, until it darkens. Add the rest of the stock, the epazote and some salt and bring to the boil.
6. Lower the heat and simmer the soup for 15 minutes.
7. Lift out the epazote sprigs and serve the soup piping hot.

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