Entree: Mexico – Hidalgo – Caldo de Hongos (Mushroom Soup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) mixed wild mushrooms, cleaned and roughly sliced (shiitake, chanterelle, oyster, or local varieties)
- 3 tbsp (45 ml) vegetable oil
- 1 large white onion, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium Roma tomatoes, charred and roughly chopped (about 8 oz / 225 g)
- 8 cups (1.9 L) vegetable or mushroom stock
- 1 1/2 cups (255 g) cooked hominy (nixtamal corn), drained
- 2 serrano chiles, pierced (leave whole for mild heat or slice for more)
- 1/2 cup (15 g) fresh epazote leaves, packed (substitute 2 tbsp dried if needed)
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 2 tbsp (30 ml) fresh lime juice
- 1 avocado, sliced (approx. 7 oz / 200 g)
- 4 oz (115 g) queso fresco or panela, crumbled
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 corn tortillas, warmed (approx. 6 oz / 170 g total)

Instructions

Short Description:
A hearty Hidalgo-style mushroom soup made with a variety of local wild mushrooms simmered in a fragrant broth with epazote, garlic, and chile, finished with hominy, queso, avocado and warm corn tortillas to make a complete main-course meal.

Regional Notes:
This Hidalgo variation highlights foraged local wild mushrooms and the herb epazote, giving a bright, earthy character distinct from simpler, tomato-heavy or cream-based mushroom soups. The addition of cooked hominy (nixtamalized corn) and crumbled queso fresco reflects central Mexican starch-and-dairy accompaniments that make the soup a satisfying entree.

1. Prepare ingredients: clean mushrooms by brushing or wiping; slice larger ones. Char the tomatoes directly over a gas flame or under a broiler until blackened, then chop.
2. Heat 2 tbsp (30 ml) oil in a wide heavy pot over medium-high heat. Add sliced mushrooms in a single layer and saute without crowding until golden and liquid has mostly evaporated, about 6–8 minutes. Work in batches if needed. Transfer mushrooms to a bowl.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Reduce heat to medium and add the sliced onion. Cook, stirring occasionally, until softened and translucent, about 6 minutes.
4. Stir in minced garlic and charred tomatoes; cook 1–2 minutes until fragrant. If you prefer a smoother broth, briefly purée the tomatoes with 1/2 cup (120 ml) stock before adding.
5. Pour in the remaining vegetable or mushroom stock and bring to a gentle simmer. Add the serrano chiles, epazote, salt, and pepper. Simmer uncovered for 10 minutes to let the flavors meld.
6. Return the sautéed mushrooms to the pot along with the cooked hominy. Simmer gently 6–8 minutes more so mushrooms finish cooking and hominy heats through. Taste and adjust salt and pepper.
7. Stir in lime juice and chopped cilantro just before serving. Remove and discard whole serrano chiles if you left them whole.
8. To serve, ladle the caldo into deep bowls and top each with sliced avocado, crumbled queso fresco, and extra cilantro. Serve warm with 1 corn tortilla per person (or use tortillas to dip), or tear tortillas into wedges and add directly to bowls for a more substantial presentation.
9. Leftovers: refrigerate covered up to 3 days. Reheat gently on the stove; add a splash of stock or water if the soup has thickened.