Best 2 Caldo De Hongos Y Huitlacoche Mushroom Huitlacoche Soup Recipes

Delight your taste buds with the earthy flavors of Caldo de Hongos y Huitlacoche, a traditional Mexican soup that celebrates the unique combination of mushrooms and huitlacoche, also known as corn smut. This flavorful broth is a symphony of textures and aromas, featuring tender mushrooms, the smoky flavor of huitlacoche, and a hint of spice from guajillo chiles. Served with a side of warm tortillas, this hearty soup promises a comforting and authentic Mexican culinary experience. Our collection of recipes offers variations on this classic dish, catering to different dietary preferences and skill levels. From a vegan version to a simplified recipe for busy weeknights, these recipes provide a versatile approach to enjoying this beloved Mexican soup.

Here are our top 2 tried and tested recipes!

CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP

Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. In Mexican homes, cooks traditionally use white mushrooms for this soup, but it is also delicious with other varieties or a combination of mushrooms. Recipe from Iliana de la Vega as published in the Houston Chronicle.

Provided by Molly53

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs mushrooms (any kind or a mixture of kinds)
1/4 cup olive oil
1 medium white onion, peeled and minced
2 garlic cloves, peeled and minced
2 jalapenos, seeded and chopped (or to taste)
1 cup Huitlacoche (canned is fine)
6 cups water (canned is fine) or 6 cups chicken broth (canned is fine)
1/4 cup fresh epazote leaves or 1/4 cup cilantro

Steps:

Clean mushrooms.
Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
In large stockpot, heat olive oil, and sauté onion 2 minutes.
Add garlic, sauté for a few seconds.
Add jalapeños, sliced mushrooms and huitlacoche.
Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

Nutrition Facts : Calories 123.5, Fat 9.6, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 7.4, Fiber 1.9, Sugar 3.5, Protein 5

CALDO DE HONGOS

Caldo De Hongos image

This is a delicious, very simple soup with great flavors. It is largely broth/water-based with some easy ingredients to add flavor. You can decrease the amount of jalapeno if you'd prefer it to be a bit milder (or remove the seeds and ribs from the jalapenos). I received this from a friend at my bridal shower. This is the basic recipe, but you could always add more to the soup if you wanted to make it heartier or use it as an entree - another 1 lb of mushrooms works well, or some shredded chicken, beans, etc.

Provided by Starrynews

Categories Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 lb mushroom, finely sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 jalapenos, chopped
8 cups water or 8 cups chicken broth
salt and pepper, to taste
1/4 cup cilantro, chopped

Steps:

Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
Add water or broth, salt and pepper to taste, and cilantro.
Bring to a boil, then serve immediately.

Tips:

Use fresh mushrooms. Fresh mushrooms will have the best flavor and texture. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
Don't overcrowd the pan. When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
Season generously. Mushrooms have a mild flavor, so it's important to season them generously. Use a variety of herbs and spices, such as garlic, onion, thyme, and paprika.
Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or mushroom broth.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the soup with your favorite toppings. Some popular toppings for mushroom soup include sour cream, shredded cheese, and croutons.

Conclusion:

Mushroom soup is a delicious and versatile soup that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, creamy or chunky, there's a mushroom soup recipe out there for you. So next time you're looking for a comforting and flavorful soup, give one of these recipes a try.