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Creamy Mushroom Soup (Sopa de Champiñón)

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A traditional Mexican mushroom soup made with sautéed mushrooms, onions, and herbs in a light broth, with an optional creamy finish. Perfectly comforting and ready in under 40 minutes.

Ingredients

Scale

  • 1 lb fresh mushrooms (white or cremini), sliced

  • 1 small white onion, diced

  • 2 garlic cloves, minced

  • 1 ripe Roma tomato (optional), blended

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 4 cups vegetable or chicken broth

  • ½ cup Mexican crema or whole milk (optional)

  • 1 sprig epazote or 2 tbsp chopped cilantro/parsley

  • Salt and black pepper, to taste

  • Optional: sliced chili or chili flakes for heat

Instructions

  • Heat butter and oil in a large pot. Sauté onion until translucent.

  • Add garlic; cook 1 minute.

  • Stir in mushrooms and cook until soft and browned (6–8 minutes).

  • Add blended tomato (if using); simmer 4–5 minutes.

  • Pour in broth and herbs. Simmer 10–15 minutes.

  • Stir in crema or milk. Simmer gently 3–5 minutes.

  • Taste and season. Serve hot with garnish.

Notes

  • Use spinach, potato, or rice for variation.

  • Skip dairy for vegan version.

  • Store leftovers in fridge up to 3 days.

Find it online: https://dryrecipes.com/creamy-mushroom-soup-sopa-de-champinon/