Sopa De Hongos Recipes

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SOPA SECA



Sopa Seca image

Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."

Provided by Aarón Sánchez

Yield 2 servings as a side or snack

Number Of Ingredients 16

Roasted Tomato-Chile de Arbol Salsa:
1 pound plum tomatoes (about 4)
3 to 6 chiles de arbol, depending on how spicy you like it
2 tablespoons olive oil
1 medium white onion, chopped
4 garlic cloves, crushed
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Sopa Seca:
1/4 cup canola oil
1 cup small shaped pasta such as melon seeds, orzo, or alphabets
1/2 cup Roasted Tomato-Chile de Arbol Salsa
2 cups chicken stock (low-sodium store-bought is fine)
1 tablespoon chopped fresh cilantro
A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta

Steps:

  • Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
  • Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
  • Divide the pasta between two bowls and garnish with the cilantro and cheese.

SOPA SECA CON HONGOS



Sopa Seca con Hongos image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 9

2 ounces unsweetened butter
1/2 pound dry vermicelli, 2-inch pieces
1 onion, diced
1 pound mushrooms, sliced
3 Italian Roma tomatoes, seeded and diced
1/2 bunch epazote leaves, chopped
2 cups chicken broth
Sea salt, to taste
1 cup coarsely shredded Manchego cheese

Steps:

  • Preheat the oven to 325 degrees.
  • Heat the butter in a large, heavy saucepan, over a medium heat. Add the dry vermicelli. Saute just until golden brown, stirring gently with a wooden spoon. Add the diced onion and cook 2 to 3 minutes. Add the mushrooms, saute until almost dry, then add the tomatoes, epazote, broth, and salt. Heat the sopa to boiling and then simmer.
  • Cover tightly and bake for 45 minutes. Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer.

SOPA DE FIDEOS



Sopa de Fideos image

I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.

Provided by amandascookin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta, uncooked
3 (14.5 ounce) cans chicken broth
freshly ground black pepper to taste
coarse salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
  • Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
  • Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g

CALDO DE HONGOS



Caldo De Hongos image

This is a delicious, very simple soup with great flavors. It is largely broth/water-based with some easy ingredients to add flavor. You can decrease the amount of jalapeno if you'd prefer it to be a bit milder (or remove the seeds and ribs from the jalapenos). I received this from a friend at my bridal shower. This is the basic recipe, but you could always add more to the soup if you wanted to make it heartier or use it as an entree - another 1 lb of mushrooms works well, or some shredded chicken, beans, etc.

Provided by Starrynews

Categories     Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb mushroom, finely sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 jalapenos, chopped
8 cups water or 8 cups chicken broth
salt and pepper, to taste
1/4 cup cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
  • Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
  • Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
  • Add water or broth, salt and pepper to taste, and cilantro.
  • Bring to a boil, then serve immediately.

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