Dish
Sopa de hongos y poblano
Mushroom and poblano pepper soup
The soup is made by sautéing onions, garlic, and poblano peppers in a pot until they are soft. Then, mushrooms are added and cooked until they release their liquid. Chicken or vegetable broth is added along with epazote, a traditional Mexican herb, and the soup is simmered until the flavors meld together. The soup is typically served with a dollop of crema, a Mexican sour cream, and a sprinkle of chopped cilantro.
Origins and history
Sopa de hongos y poblano has its roots in the cuisine of central Mexico. It is a popular dish in the states of Puebla and Tlaxcala.
Dietary considerations
This soup is vegetarian and gluten-free. It can be made vegan by using vegetable broth and omitting the crema.
Variations
Variations of this soup can include the addition of other vegetables such as corn or zucchini. Some recipes also call for the addition of chicken or pork.
Presentation and garnishing
The soup can be garnished with a sprinkle of chopped cilantro and a dollop of crema.
Tips & Tricks
To add a smoky flavor to the soup, roast the poblano peppers before adding them to the pot.
Side-dishes
This soup can be served with a side of rice or warm tortillas.
Drink pairings
A light Mexican beer such as a Corona or a Modelo pairs well with this soup.
Delicious Sopa de hongos y poblano recipes
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