Back in December of 2013, my friend convinced me to follow her to a tiny town on the Pacific coast of Mexico where we would do yoga every day for a month. It sounded like craziness, but I signed up for it anyway.
As it turns out, it was a little bit of craziness, but I’d do it again.
But back to the soup… at the end of the month, it happened to be Christmas. So one of the yoga teachers asked her dad to come to the school and prepare a huge Mexican dinner for us. Part of the feast was a spicy mushroom soup. And let me tell you, after a month of eating nothing spicier than brown rice, this soup was a shock to the system. A delicious shock. So after we left the yoga school and moved on with our lives, I decided to recreate it. I’ve made several batches since and this is how I do it. I love it because it’s pretty simple and it’s fast to make.
- Prep Time: 15 min
- Cook Time: 15 min
- Yields: 6 servings
What You Need
- 4 cups of button mushrooms (champiñones) chopped pretty small
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups of broth
- 1 tsp dried oregano
- 3 tbs tomato paste
- 1 tsp cayenne or crushed red pepper — or as much as you’re comfortable with
- salt (as desired)
What You Do
- Prep your vegetables.
- In the bottom of a soup pot, add a little oil, then toss in the mushrooms, onion, and garlic.
- Cook them down until they get soft and a little liquidy.
- Then add in the broth, tomato paste, oregano, and cayenne.
- Stir, bring to boil, then simmer covered for a few minutes.
- Serve with a little grated cheese on top (optional), some warm corn bread, or toasted tortillas. It also pairs well with some tequila.