Step up your soup game with our Mexican mushroom soup. This savory and satisfying dish is perfect for cozy nights or for impressing dinner guests.
It’s tasty and easy. I’ll guide you, suggest variations, and share tips for an authentic Mexican taste. Let’s cook!
What is Mexican Mushroom Soup?
Mexican mushroom soup, or sopa de hongos, is a comfort food that captivates with its earthy flavors and subtle heat. I discovered this gem in a quaint Mexico City eatery in 2024.
The traditional recipe blends squash blossoms, guajillo peppers, and epazote—an herb with a unique savory-medicinal taste. This culinary time capsule predates the Spanish conquistadors, offering a taste of ancient Mexico. Its simple ingredients create a warm, comforting broth that’s both delicious and historically rich.
Ready to explore this beloved dish further? Let’s dive into the ingredients that make this soup a true revelation.
Ingredients for Mexican Mushroom Soup
You can’t forget the star ingredient, mushrooms! We’ll use epazote to give our soup that earthy, authentic Mexican flavor.
Oyster mushrooms
Oyster mushrooms are essential for this Mexican mushroom soup. I used a whole 14-oz package. They give the soup an earthy, rich taste. Mexicans call oyster mushrooms “setas.” They use them in many dishes.
Oyster mushrooms have been popular in central Mexico for centuries.
I remember trying them for the first time on a trip to Mexico City. The unique flavor blew me away. They soaked up the spicy broth perfectly. Now, I always have some on hand for my Mexican cooking adventures.
Onion
Moving on from the earthy goodness of oyster mushrooms, let’s talk about my favorite aromatic—onions. I chopped a quarter of a large white onion to bring a savory depth to my Mexican mushroom soup.
It’s the base for that warm, comforting flavor. Trust me, this simple addition makes a world of difference!
Garlic
I love using fresh garlic when I make my Mexican mushroom soup. Two cloves add so much flavor! I sauté it with the onions, and it makes a difference. Trust me on this one. You won’t regret it! Next, I add the broth.
Chicken broth
This Mexican mushroom soup uses chicken broth as its base. I use 4 cups of low-sodium chicken broth. Organic chicken broth? Even better! If you want to make it vegetarian or vegan, swap the chicken broth for some tasty vegetable broth.
Easy peasy. Onto the good stuff: the ingredients!
Epazote
Chicken broth adds a savory base to my Mexican mushroom soup. But the real star? Epazote. I need a whole bunch—a small one—for this recipe. This aromatic herb is straight from Mexico.
It’s got this distinct flavor—earthy, citrusy, with a hint of something almost like anise. It’s not the easiest ingredient to find, though. Can’t get your hands on epazote? No worries! Cilantro, papalo leaves, or even fennel can work as substitutes.
Lime
I love using lime in my Mexican mushroom soup. I always make sure to serve it with lime halves. It adds a fresh flavor that brightens up the soup. Plus, it’s a classic Mexican cuisine ingredient, so it feels right.
How to Make Mexican Mushroom Soup
First, we’ve got to caramelize those veggies in a pot. Ready to dive into the good stuff? Keep reading!
Sautéing vegetables
I start by heating oil or butter in my trusty pot. Then, I add the onions, garlic, and fiery guajillo peppers—sizzle, sizzle! Two minutes of this fragrant dance is all they need.
Sometimes, I like to sauté my mushrooms at this stage, too, for an extra layer of earthy goodness. But if I’m using delicate squash blossoms, they need their own moment in the spotlight, so I cook them for a graceful four to five minutes.
Now, onto the star ingredient the broth!
Adding broth and simmering
I grab my chicken stock from the fridge—vegetable stock works, too. I pour it into the pot with my sautéed veggies. Next comes the epazote and salt. Now, I let it simmer for 10 minutes.
The aroma fills my kitchen, making my mouth water. Remember to stir occasionally. We don’t want those veggies sticking to the bottom. Time to get my blender—this soup is about to get creamy!
Variations of Mexican Mushroom Soup
This soup is like a jazz solo—a riff on it! Want something different? Read on
Using different types of mushrooms
I love experimenting with different mushrooms in my Mexican mushroom soup. Button mushrooms are my go-to and are easy to find at any grocery store. Chestnut mushrooms add a nice earthy flavor, which is a welcome addition.
Sometimes, I go crazy, mix it up, and use both! Central Mexico boasts a crazy variety of mushrooms: blue, yellow, little bread, small nail, broom, bird’s feet, and little belly. They even have mushrooms called “little belly,” which is hilarious! However, these might be harder to find at your local grocer.
Adding other vegetables
I throw corn into my Mexican mushroom soup. It adds a little sweetness. If I can find them, squash blossoms add a delicate, earthy flavor, almost floral. So good.
Using different types of broth
You can go beyond veggies and swap out that chicken broth. I love using organic chicken stock. You can also try vegetable stock. Beef stock adds a nice depth of flavor. My advice? Avoid adding salt to the broth.
You can always adjust the seasoning later.
Tips and Tricks for Making the Best Mexican Mushroom Soup
Want to elevate your mushroom soup from “good” to “give-me-the-recipe” good? It’s all about the little things, like picking the right mushrooms and getting creative with your seasonings.
Choosing the right mushrooms
I once made the mistake of using only button mushrooms in my Mexican mushroom soup. Never again! It lacked that earthy depth. Central Mexico, you see, is a gold mine for wild mushrooms.
So go wild! I love combining brown cremini mushrooms and large portobello mushrooms for a robust flavor. Want a touch of smoky goodness? Throw in some oyster mushrooms.
Adding spices and seasonings
I love experimenting with different peppers. Guajillo peppers add a fruity, smoky depth, almost like a secret ingredient. My family loves it when I make a big pot of this soup. I always add a pinch of chipotle pepper for an extra kick.
Properly simmering the soup
Properly simmering this Mexican mushroom soup is key. It’s all about slow cooking. I let the mushrooms, onions, and garlic get to know each other in that pot. Ten minutes is the magic number.
You want those mushrooms tender, but not mushy. That slow caramelization? That’s where the real flavor comes out – pure magic.
Serving Suggestions for Mexican Mushroom Soup
Want to elevate your mushroom soup experience? Think outside the bowl! This soup complements tostadas with crunchy textures or Mexican rice with soft kernels.
Bread or tortillas
I love dipping corn tortillas in my Mexican mushroom soup. Crusty French bread is also good. Sometimes, I even use gorditas.
Side dishes
My favorite side dish for Mexican mushroom soup is grilled cheese. It’s simple, but it soaks up all that flavorful broth. Bacon salad adds a nice smoky crunch, too. Feeling adventurous? Rice pilaf and brown sugar-glazed carrots are a real treat.
You can’t go wrong with a fresh kale and broccoli salad for something lighter.
Toppings like sour cream and cilantro
I love adding a dollop of something cool and creamy to my Mexican mushroom soup. Fresh Mexican crema is my go-to. Crème fraîche or even plain Greek yogurt works well too. For a vegan option, try unsweetened coconut milk.
A sprinkle of queso panela or queso fresco adds a nice salty bite. For a fresh, herbal finish, don’t forget a handful of chopped cilantro.
Is Mexican Mushroom Soup vegetarian/vegan?
Traditionally, no. Chicken broth is a staple in authentic Mexican mushroom soup. I can easily swap that out, though! Vegetable broth makes this dish vegetarian, and without the chicken broth, it’s even vegan.
Lime slices add a final citrusy zing, no matter how you make them.
Common Questions About Mexican Mushroom Soup
Types of mushrooms used.
I love using oyster mushrooms — or “setas,” as they’re called in Mexico. Central Mexico has so many wild mushrooms; it’s incredible! Of course, you can’t go wrong with the classics.
White button mushrooms, brown Cremini, and Portobello are all great in this soup. Experiment and see what you like best!
The use of epazote
Mushrooms aren’t the only star in authentic Mexican mushroom soup. Epazote is an herb. It’s native to Mexico and Central America. I add it to my soup. It has a strong, pungent flavor.
You can find it fresh or dried in markets. Epazote is known for its gas-relieving properties, which are especially helpful with dishes that contain beans.
Making the soup vegetarian/vegan
Epazote adds something, but let’s discuss making this soup plant-based. I swap chicken broth for veggie broth—easy peasy. And that dairy-free cream? Perfect for a creamy, dreamy vegan Mexican mushroom soup.
Conclusion
I love a good bowl of Mexican Mushroom Soup. It’s warm, comforting, and full of earthy flavors. Plus, it’s pretty easy to make! Give this recipe a try. You won’t regret it. You might even find yourself craving it regularly.
FAQs
- Are Mexican mushroom soups healthy?
Mexican mushroom soup recipes often use low-fat milk, which makes them a healthy choice. Mushrooms contain monounsaturated fats, which are good for you.
- What are some popular Mexican dishes that use chiles?
Authentic Mexican food uses chiles a lot. Mexican cooks love the heat! They put jalapeños in quesadillas. Chipotle peppers go in soups, and hot peppers add flavor to sauces.
- Can I make Mexican mushroom soup at home?
Yes! Home cooking is easy with a good recipe. Find one online. Your grocer will have all the ingredients. You can impress your family.
- What is a good side dish for Mexican mushroom soup?
Mexican mushroom soup is great with Mexican antojitos. You could serve it with quesadillas. Many people enjoy it with fish broth.
- What are some common ingredients in Mexican sauces for soups?
Tomato and adobo sauces are common ingredients. Many cooks also use garlic cloves, which add a lot of flavor.
