Sopa de Hongos

Sopa de Hongos is a rich and flavorful Mexican mushroom soup that highlights the earthy taste of fresh mushrooms, complemented by aromatic herbs and spices. This comforting vegan dish is perfect for a warm meal or as an elegant starter.

Ingredients

• Olive oil - 2 tablespoons
• Onion, diced - 1 medium (approx. 150g)
• Garlic, minced - 3 cloves
• Carrot, diced - 1 medium (approx. 100g)
• Celery, diced - 1 stalk (approx. 70g)
• Mushrooms, sliced (button or cremini) - 300g
• Vegetable broth - 4 cups (1 liter)
• Cumin powder - 1 teaspoon
• Dried thyme - 1 teaspoon
• Lime juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro, chopped - 2 tablespoons

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 5 minutes.
4. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 7-10 minutes.
5. Pour in the vegetable broth and bring to a simmer.
6. Add the cumin, thyme, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
7. Stir in the lime juice and remove from heat.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms which may support immune function.
• High in dietary fiber, promoting digestive health.

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