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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 4 cloves garlic, smashed and minced (about 1.2 oz / 35 g)
- 1 lb (450 g) mixed wild mushrooms, cleaned and roughly chopped (use edible local varieties such as chanterelles, oak, or other regional species)
- 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 8 oz / 225 g)
- 2 medium zucchini, halved lengthwise and sliced (about 10 oz / 285 g)
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 12 oz / 340 g)
- 1 1/2 cups (360 g) cooked white hominy (pozole) or canned hominy, drained
- 8 cups (1.9 L) vegetable or light chicken stock
- 1 bay leaf
- 1 sprig fresh epazote (or 1 tsp dried epazote)
- 4 hoja santa leaves (optional) or 1/2 cup (15 g) chopped cilantro stems for aroma
- 1-2 serrano chiles, stemmed and left whole for gentle heat (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (from about 1 lime)
- 8 oz (225 g) queso fresco, crumbled
- 6 small corn tortillas, cut into strips
- 1/4 cup (60 ml) vegetable oil for frying tortillas (or brush and bake)
- 1/4 cup (15 g) fresh cilantro leaves, chopped for garnish
- Lime wedges, for serving

Instructions

Short Description:
A hearty, savory Mexican mushroom soup featuring a mix of local wild mushrooms simmered with hominy, seasonal vegetables, and regional herbs to make a complete main-course caldo. Finished with crumbled queso fresco and crisp tortilla strips for texture.

Regional Notes:
This Morelos version highlights a variety of local wild mushrooms (hongos silvestres) and the bright herb epazote, typical of central Mexican mushroom caldos. Compared with coastal or northern variants, it stays fairly light and broth-forward while adding hominy and queso fresco so the soup serves as a satisfying entree.

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium heat. Add the sliced onion and cook, stirring, until translucent and beginning to brown at the edges, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the chopped mixed wild mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates and the mushroom edges begin to brown, about 8–10 minutes. Season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper during this step.
3. Stir in the carrots, potatoes, and zucchini; cook 3 minutes to combine flavors. Add the hominy and pour in 8 cups (1.9 L) stock. Add the bay leaf, epazote, hoja santa leaves (if using), and the whole serrano chiles (if using).
4. Bring to a gentle boil, then reduce heat and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes. Taste and adjust seasoning with remaining salt and pepper as needed. Remove and discard the bay leaf and hoja santa leaves (if left whole).
5. Meanwhile, prepare the tortilla strips: heat 1/4 cup (60 ml) vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until crisp and golden, about 1–2 minutes per batch; drain on paper towels and season with a pinch of salt. (Alternatively, toss strips with a little oil and bake at 400 F / 200 C until crisp, about 8–10 minutes.)
6. Finish the soup by stirring in 1 tbsp (15 ml) lime juice and adjusting any final seasoning. If you used whole serranos and want less heat, remove them now.
7. Ladle the caldo into bowls and top each serving with a generous sprinkle of crumbled queso fresco, a handful of crisp tortilla strips, and chopped cilantro. Serve with extra lime wedges on the side.
8. Notes: Use only well-identified edible wild mushrooms; if foraging is not certain, substitute with cultivated mushrooms plus a smaller proportion of dried wild mushrooms rehydrated for flavor.