Mushroom Verde Sopa
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
-
- Serves
- 6
-
- Calories
- 185
THE most delicious and hearty Mexican soup you will ever eat. It is DIVINE. And I think you can get away with it in warmer weather too.
Inspired by: https://tenina.com/recipes/mushroom-verde-soparecipe updated Dec 21, 2021
Ingredients
-
- Chestnut mushrooms
- 250 g
-
- Red bell pepper
- 1
-
- Feta cheese
- as needed
-
- Salsa verde
- 300 g
-
- Garlic clove
- 3
-
- Red onion
- ½
-
- Chipotle peppers in adobo sauce
- 20 g
-
- Umami paste
- 30 g
-
- Extra virgin olive oil
- 50 g
-
- Corn kernels
- 100 g
-
- Buckwheat flour
- 70 g
-
- Vegetable stock
- 600 g
-
- Sea salt
- 3 pinches
Tools
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TM5
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Large serving bowl
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Tm5 bowl
Step preview
- Add salsa verde, garlic clove, red onion, chipotle peppers in adobo sauce, umami paste and extra virgin olive oil to the TM5 bowl
- Chop with MC in place - approx 4 sec, speed 5
- Scrape down sides of TM5 bowl
- Sauté - approx 5 min, Varoma, speed 1
- Then add chestnut mushrooms to the TM5 bowl
- Cook - approx 5 min, Varoma, reverse gentle stir
- Then add red bell pepper, corn kernels, buckwheat flour, vegetable stock and sea salt to the TM5 bowl
- Cook - approx 18 min, 100°C, reverse gentle stir
- Transfer content of TM5 bowl to large serving bowl
- Garnish with feta cheese