Mushroom Verde Sopa


Tenina Holder

Posted May 20, 2020 (Last updated December 21, 2021)



Total Time




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.


  • Chestnut mushrooms icon
    Chestnut mushrooms250 gsliced
  • Red bell pepper icon
    Red bell pepper1diced
  • Feta cheese icon
    Feta cheeseas neededcrumbled
  • Salsa verde icon
    Salsa verde300 g
  • Garlic clove icon
    Garlic clove3
  • Red onion icon
    Red onion½
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce20 g
  • Umami paste icon
    Umami paste30 g
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Corn kernels icon
    Corn kernels100 g
  • Buckwheat flour icon
    Buckwheat flour70 g
  • Vegetable stock icon
    Vegetable stock600 g
  • Sea salt icon
    Sea salt3 pinches

  • 1. Add salsa verde, garlic clove, red onion, chipotle peppers in adobo sauce, umami paste and extra virgin olive oil to the TM5 bowl
  • 2. Chop with MC in place - approx 4 sec, speed 5
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - approx 5 min, Varoma, speed 1
  • 5. Then add chestnut mushrooms to the TM5 bowl
  • 6. Cook - approx 5 min, Varoma, reverse gentle stir
  • 7. Then add red bell pepper, corn kernels, buckwheat flour, vegetable stock and sea salt to the TM5 bowl
  • 8. Cook - approx 18 min, 100°C, reverse gentle stir
  • 9. Transfer content of TM5 bowl to large serving bowl
  • 10. Garnish with feta cheese

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