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Sopa de Champiñón – Easy Cooking Mushroom Soup

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A warm, comforting Mexican mushroom soup made with fresh mushrooms, herbs, and optional cream — perfect for cozy nights and quick meatless meals.

Ingredients

Scale

  • 2 tbsp butter or oil

  • ½ white onion, chopped

  • 3 garlic cloves, minced

  • 1 lb fresh mushrooms, sliced

  • 4 cups chicken or vegetable broth

  • 1 sprig epazote or 2 tbsp chopped cilantro

  • Salt and pepper to taste

  • Optional: ½ cup diced tomatoes or roasted poblano

  • Optional: ½ cup milk, Mexican crema, or heavy cream

Instructions

  • Sauté onion and garlic in butter until soft.

  • Add mushrooms and cook until browned and tender.

  • Stir in broth, herbs, and optional tomatoes or poblano. Simmer 15–20 min.

  • Add cream or milk (if using). Simmer 3–5 min more.

  • Season and serve with queso fresco, tortillas, and lime.

Notes

  • Use epazote for traditional flavor.

  • For a creamy version, blend before adding dairy.

  • Vegan option: Use olive oil and plant milk.

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