MEXICAN CHILE AND MUSHROOM SOUP
MEXICAN CHILE AND MUSHROOM SOUP
3 large garlic cloves, left unpeeled
1 (1/2-inch-thick) slice large white onion
1 (3-inch-long) small dried ancho chile* (1/4 oz)
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon dried oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
10 oz mushrooms, trimmed and thinly sliced
1 tablespoon tomato paste
3 1/2 cups low-sodium chicken broth (28 fl oz)
Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to
skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8
minutes.
Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat
with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
Discard garlic skins and coarsely chop onion, then pur?e garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
Heat oil in skillet over high heat until hot but not smoking, then saut? mushrooms, stirring occasionally, until golden and any liquid is evaporated,
about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add pur?e and cook, stirring, 3 minutes. Stir in broth
and simmer 5 minutes.
Bruce r Leech Mulege Baja
www.mulegebaja.com
Bruce R Leech
Ensenada
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