Mushroom Clear Soup – Caldo de Hongos

Click here to go to printable recipe:  Mushroom Clear Soup

As I mentioned in my previous post, foraging and cultivating mushrooms is an important economic activity in Central Mexico, so it is not surprising that the state of Mexico (Edomex) has many traditional ways to cook them, including this delicious mushroom clear soup – caldo de hongos.

In Mexico, the summer rainy season provides a wide variety of wild mushrooms; as reported in Larousse Cocina, the original mushroom soup that native farmers still make, contains varieties of mushrooms such as “… enchilados, pambazos, yemas, señoritas, patitas de pájaros, tejamaniles e incluso morillas.”  Pambazos and morillas are the well-known cèpes and morels, respectively; yemas (Tricholoma equestre), are also called canario (canary, or canari in French) for their yellow cap; shaped as a saddle, they are known in English as “yellow knight”, and although still harvested for consumption, these mushrooms are considered to cause malaise in some cases.  Others might look discoloured and decrepit, but are absolutely edible, such as the tejamaniles (Laccaria laccata); called waxy laccaria, or “the deceiver” for their changing appearance, as mentioned, quite unattractive when old, but almost out of a cartoon or fairy-tale when young, abundant and in tones from pink, to orange and red. 

City and restaurant versions of the soup often simply use cultivated mushrooms.  For my recipe, I found at my local supermarket in Canada, clockwise from top left, King Oyster, Portobello, Shiitake, and Cremini mushrooms:

After wiping any dirt with a damp cloth, I removed tough or damaged stems, and sliced all the mushrooms:

I was lucky to have my first harvest of fresh epazote, and the last of the spring cilantro in my backyard:

Do your best to try and find epazote, since it gives this soup a good part of its distinctive flavour, but if not available, it is better not to substitute in this recipe, simply omit.

Mushroom Clear Soup – Caldo de hongos

Printable recipe:  Mushroom Clear Soup

Ingredients

4 cups assorted mushrooms, such as cremini, shiitake, oyster, etc.; wiped clean, and sliced
¼ white onion; peeled, and chopped
2 cloves garlic; peeled, and chopped finely
2 guajillo peppers; wiped clean, stems and seeds removed, and sliced into strips
¼ cup epazote (if available, or omit); washed, and coarsely chopped
¼ cup cilantro; washed, and coarsely chopped
4 cups chicken broth, or water; plus more, as needed
2 tbsp oil
Salt and black pepper, to taste

Warm up the oil in a pot over medium heat; add guajillo strips, and fry for one or two minutes, stirring to avoid burning (photo below, left).  Transfer to a bowl, and cover peppers with boiling water (photo below, right):

Allow to soak until serving time.

Return the same pot to the stove over medium heat; add chopped onions, and sauté until translucent, then add sliced mushrooms (photo below, left).  Stir and continue cooking for another two minutes; push mushrooms to one side, then add chopped garlic (photo below, right): 

Cook for 20 to 30 seconds, then stir all back together, and add four cups of liquid (water or broth, photo below, left).  Bring to boil (photo below, right):

Lower heat to a simmer, and cook, covered, for ten minutes.  Uncover, add more liquid, as needed, and season with salt and pepper, to taste; add chopped epazote (if using), and cilantro:

Continue cooking and stirring occasionally, just until the herbs wilt.  Adjust seasoning with more salt and pepper, as needed.

Serve pipping hot, topping with some of the reserved guajillo strips, and warm corn tortillas on the side:

We are experiencing a stretch of rainy and cool days here in Southern Ontario, and this soup is just perfect for a comforting meal, taking advantage of seasonal ingredients.

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I usually do not recommend dry epazote, since it has much less flavour than fresh or frozen, but as a last resource, it may be found on Amazon™.  For your convenience, click on the highlighted text below for products available on Amazon™. DISCLAIMER: Any reviews included in this post are my own, for items I have purchased, not provided by any company; as an Amazon Associates Program affiliate, I might receive a commission for any purchases originated from the links below, at no extra cost to you. Thank you to readers who have bought any other products starting with a click from my links! 

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I am bringing my recipe to Full Plate Thursday #645 with Miz Helen @ Miz Helen’s Country Cottage.

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I am sharing my post at Thursday Favourite Things #613, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #489  with Angie @ Fiesta Friday

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I am also sharing my recipe at What’s for Dinner? Sunday Link-Up #424 with Helen @ The Lazy Gastronome.