Tonight I made a soup adapted from The Mushroom Lover’s Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as ‘corn smut’), but I couldn’t find any here in Seattle.
This is really good — and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.
Yeah this one’s a bit thinner because of the broth — but really good. And not too spicy.
Yeah, not real hot peppers in here, but they do add flavor. I’m going to make this one again when I stumble across some of that corn smut!
Latin Tomato and Mushroom Soup
6 cups chicken broth
1 14.5 oz can black beans, drained
1 cup shredded chicken
1 cup corn kernels
1/2 cup tomato puree
4 green onions, thinly sliced, white and green parts separated
1 large anaheim pepper
1 small poblano pepper
2 large portobello caps
1/4 cup chopped cremini mushrooms
1 tbsp olive oil
1/2 cup cilantro, chopped
1 tbsp lime juice
tortilla strips *
Combine the stock, chicken, corn, tomato puree, whites of green onion, peppers, and black beans in a large pot over high heat and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
Meanwhile, heat a skillet over medium heat and sautee the mushrooms in the olive oil until they give up their juices. Set aside.
Stir in the mushrooms, cilantro, lime juice, and green onions, and simmer for 2 minutes. Season with salt and pepper.
Serve hot, sprinkling each bowl with tortilla strips.
* To make tortilla strips, cut 2-3 corn tortillas into thin strips, spray with cooking spray and bake in a 400F oven for 10 minutes or until crisp.Print This Recipe