服务：6 to 8

You find mushroom soup in Mexico year-round, but especially during the summer rainy season in the central part of the country, when foragers go out to the hills before dawn to gather all sorts of exotic varieties and bring them, still glistening with the morning dew, to local markets. For this soup, you can use wild mushrooms such as chanterelles, trumpets, shiitakes, or oysters (a mix is nice) or cultivated ones such as white buttons, cremini, or baby bellas. Whether made with wild or cultivated varieties, Mexican mushroom soup has a rustic mountain quality. Dried chiles are usually part of the equation; the most common are guajillos, used here, or anchos or chiles de árbol, which can be substituted. All will give the broth a red hue and a smoky taste, but anchos will yield a more bittersweet, chocolaty flavor, and chiles de árbol will make it smokier and the heat a bit feistier.

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3 dried guajillo chiles, stemmed and seeded
2 Tbs. vegetable oil
1汤匙。无盐黄油
1/2杯切碎的白洋葱
3 cloves garlic, finely chopped
2磅新鲜的野生或栽培蘑菇，或组合，切成小块
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 cups vegetable or chicken broth
5 sprigs fresh epazote or cilantro
石灰楔子，用于服务

Preparation

Heat a comal or skillet over medium-low heat. Add the guajillo chiles and toast, turning, until their skin goes from soft and deep red to toasted and mostly browned but not blackened. Transfer the chiles to a saucepan, cover with hot water, and bring to a boil. Reduce the heat to medium, and simmer until the chiles are softened, about 10 minutes.

Transfer to a blender, add 1 cup of their cooking liquid, and cover tightly. Puree until smooth.

用中火在大锅中加热油和黄油，直到黄油融化。加入洋葱并煮熟，偶尔搅拌，直到变软，边缘刚开始变成褐色，约3分钟。加入大蒜，搅拌并煮至香，不到一分钟。将热量提高到高；搅拌蘑菇，1茶匙。盐和黑胡椒粉，然后煮蘑菇，经常搅拌。他们将释放果汁，然后随着果汁蒸发，开始变成褐色，这就是您想要的。应该需要10到12分钟。

一旦所有蘑菇液体蒸发，将热量降低至中等，搅拌果冻辣椒，然后煮至果泥变稠，大部分已被蘑菇吸收，大约10分钟。加入肉汤，搅拌，加入epazote或香菜小树枝，然后煮沸。慢火煮，直到所有口味融合在一起，大约10分钟。卸下epazote或香菜，添加剩余的1/2茶匙。盐和调味。与石灰楔子一起食用。

Tip

If you want a layer of tomato flavor and a thicker broth, add a tomato to the guajillo chiles as they simmer. Simmer until the chiles are softened and the tomato is mushy, about 10 minutes, then puree with the 1 cup cooking liquid. You can do this with any soup that calls for pureed rehydrated chiles.