Mushrooms and Cascabel Chile Soup
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1-1/2 pounds cultivated mushrooms, cleaned and sliced
1-1/2 tsp. salt, or to taste
1 pound tomatoes, roasted on a comal or cast-iron griddle
1 thick slice onion, toasted on a comal or cast-iron griddle
1 clove garlic, toasted on a comal or a cast-iron griddle
2 cascabel chiles 1 toasted and seeded, the other whole
Put the mushrooms and salt in a saucepan with just enough boiling water to cover. Cook over high heat for 2-3 minutes until tender and drain.
Put the tomatoes, onion, garlic, the seeded chile, and half the mushrooms in a blender and puree until smooth.
Heat the oil and butter in a casserole dish and strain the tomato mixture into the pan. Simmer for 3-4 minutes, then add the stock, the remaining mushrooms, and the whole chile. Add some more salt if necessary. Raise the heat and boil for a few minutes, then serve immediately.
Yields 6 servings.
Recipe from The Mexican Gourmet.