Caldo De Hongos
Dive into the comforting flavors of authentic Mexican cuisine with this warming and aromatic Caldo de Hongos recipe. This traditional mushroom soup is a perfect blend of earthy cremini and white mushrooms, simmered in a flavorful base of sautéed onions, garlic, Roma tomatoes, and jalapeño with a touch of epazote for a distinctive herbal note. Light yet satisfying, this vegetarian dish is enriched with vegetable broth and finished with fresh cilantro and a squeeze of lime for a bright, zesty kick. Ready in just 45 minutes, this hearty soup is perfect for a quick weeknight dinner or a cozy weekend meal. Pair it with warm corn tortillas for a complete and soul-soothing experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 medium, chopped Roma tomatoes
- 1 seeded and finely chopped jalapeño pepper
- 8 ounces, sliced cremini mushrooms
- 8 ounces, sliced white mushrooms
- 6 cups vegetable broth
- 3 fresh or 1 teaspoon dried epazote leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.25 cup chopped, for garnish fresh cilantro
- 1 cut into wedges, for serving lime
- 6 optional, for serving corn tortillas
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chopped tomatoes and jalapeño pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a sauce-like consistency.
Add the sliced cremini and white mushrooms to the pot. Stir well to combine and allow them to cook for 5-7 minutes, until they release their juices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the epazote leaves (or dried epazote), salt, and black pepper. Reduce the heat to low and let the soup simmer for 15 minutes.
Taste the soup and adjust the seasoning with more salt or pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the soup. You can also serve with warm corn tortillas for a complete meal.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 11.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
