Mushroom Verde Sopa

by

Tenina Holder

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

Serves

6

Total Time

35mins

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.

recipe-image
    Ingredients

  • 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
    Method

  • 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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