Sopa de Hongos Silvestres — Mexican Wild Mushroom Soup

Instructions

1. Toast the ancho chillies in a dry pan for 30 seconds per side until fragrant. Soak in hot water for 15 minutes. Drain, roughly chop and blend with 100 ml of the stock until smooth. Set aside.
2. Heat the oil in a large saucepan over high heat. Add the mushrooms in a single layer (in batches if necessary) and sear without stirring for 4 minutes until deeply golden. Season with salt and remove from the pan.
3. Reduce heat to medium. Sauté the onion in the same pan for 8 minutes until golden. Add the garlic and cook 2 minutes. Add the tomatoes and cook for 5 minutes until softened.
4. Pour in the ancho purée and the remaining stock. Add the epazote. Bring to a simmer.
5. Return the seared mushrooms to the soup. Simmer for 10 minutes. Taste and season generously.
6. For a semi-smooth consistency, blend one-third of the soup and return it to the pot. For a chunkier texture, leave as is.
7. Serve in clay bowls with a swirl of crema, fresh coriander and toasted tortilla strips on the side.

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