Mexican Chile and Mushroom Soup - Vegan

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* Exported from MasterCook *

 

Mexican Chile and Mushroom Soup - Vegan

 

Recipe By :Gourmet, October 2004

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large garlic cloves -- left unpeeled

1 slice large white onion -- (1/2-inch-thick)

1 small dried ancho chile* (1/4 oz) -- (3-inch-long)

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) or

vegetarian broth

 

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 purée 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

sauté 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 purée and cook,

stirring, 3 minutes. Stir in broth and simmer 5 minutes.

 

*Available at Latino markets, some specialty foods shops, some

supermarkets, and Chile Today-Hot Tamale (800-468-7377).

 

Makes 4 first-course servings.

 

Cuisine:

" Tex-mex "

Source:

" Epicurious.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 98 Calories; 7g Fat (61.5%

calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 437mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Chupa Note: this is a great soup base for cleaning out the

fridge. Toss the leftover veggies in the soup, add a little more

liquid if necessary. Top with crushed Taco chips, faux sour cream,

and a dollop of salsa. It'll clear the sinuses and fill the tummy. I

always double the garlic & chile in this one.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0