Mushroom and Tomatillo Soup
Sopa de Hongo y TomatilloQueretaro is a pretty colonial city in central Mexico. It has a rich history, beginning with the Otomi Indians, whose descendants still live in the region. In the 1500s it came under Spanish influence, which is still seen in the picturesque plazas, churches, and open-air restaurants. In past years, whenever my husband and I drove from Mexico City to San Miguel de Allende, we made a point to have a meal at a lovely restaurant in Queretaro, La Fonda del Refugio. This soup was one of my favorite dishes on the menu.
Ingrediënten
Makes 4 servings
- ½ pound tomatillos husks removed and rinsed
- 4 whole medium garlic cloves unpeeled
- ¼ cup lightly packed coarsely chopped cilantro
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 4 cups canned fat-free reduced-sodium chicken broth
- ¼ cup long grain white rice
- 2 tablespoons olive oil
- ½ medium white onion thinly sliced
- 12 medium brown cremini mushrooms sliced
- 4 shiitake mushrooms stemmed and sliced
- ½ teaspoon salt or to taste
Instructies
- Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots.
- Transfer the roasted garlic and tomatillos, as they are ready, to a blender.
- Add the cilantro, oregano, and 1 cup of the chicken broth.
- Blend until smooth.
- Transfer to a large saucepan.
- Add the remaining broth and rice.
- Bring to a boil.
- Reduce the heat and simmer until the rice is tender, about 15 minutes.
- Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes.
- Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes.
- Transfer to the soup pot.
- Add the salt.
- Simmer the soup for 5 minutes, covered, to blend the flavors.
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