🇲🇽 Mexican

Mushrooms Caldo

Name: Mushrooms Caldo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1 tbsp Vegetable Oil; small handful Fresh Cilantro; 3, cubed Potato; 400 g Mushrooms; 2 Carrot; 1/2 tsp Ground Cumin; 1 litre Stock or Broth; 2 cobs Corn

🇲🇽 Mexican

A clear, restorative mexican soup starring mushrooms — light on the palate, big on aroma. About 30 minutes from fridge to table.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Vegetable Oil1 tbsp
Fresh Cilantrosmall handful
Potato3, cubed
Mushrooms400 g
Carrot2
Ground Cumin1/2 tsp
Stock or Broth1 litre
Corn2 cobs

Instructions

1
Sweat the onion in the Vegetable Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and ground cumin and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the mushrooms.
4
Simmer gently until the mushrooms is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Video: Caldo de hongos- champiñones ostra (oyster mushrooms)#Alestilodemama😋👌 · on YouTube