Vegetarian mushroom tortilla soup recipe made with assorted mushrooms, cilantro, onions, garlic, jalapeños, tomatoes, spices, vegetable broth, lime juice and served with queso fresco, tortilla chips, and avocado.
~3 lbs1.4kg of assorted mushrooms, washed and cleaned
2tablespoonsof oil
1medium white or yellow oniondiced (~200grams or 7 ounces)
1bunch of green onionsfinely chopped – save a small amount to add at the end
1bunch of cilantrofinely chopped – save a small amount to add at the end
2jalapeñosseeds and veins removed, diced
4garlic clovescrushed
1tablespoonof paprika
1tablespoonof ground cumin
1teaspoondried oregano
½teaspooncayenne pepperadjust to taste
5roma tomatoesabout 1 lb or 450 grams, diced
4cupsof vegetable broth
2cupsof tomato juice
¼cupfreshly squeezed lime juice
Salt and pepper to taste
To garnish and serve:
Tortilla chipshomemade or store-bought
Avocadodiced or sliced
Queso fresocrumbled
Chopped cilantro and green onions
Lime slices
Jalapeño slices or extra hot sauceif desired
Instructions
To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
Add the diced tomatoes and cook for another 10 minutes.
Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.