We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    4
  • Pinterest
    1
  • Save
    1
  • WhatsApp
  • Print
    2

Mexican Mushroom Soup

  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 12

Ingredients

4
dried Guajillo chiles, stems and seeds removed
4
dried Ancho chiles, stems and seeds removed
2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton), heated
1
clove garlic
1
medium white onion, chopped (1/2 cup)
7
cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
1
teaspoon dried oregano leaves
1/2
teaspoon dried thyme leaves
2
dried bay leaves
1
fresh parsley sprig
2
tablespoons olive oil
1 1/2
lb fresh mushrooms, sliced (8 cups)
1
teaspoon chicken bouillon granules
1
teaspoon kosher (coarse) salt, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
500mg
21%
Potassium
360mg
10%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
9%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In medium bowl, soak chiles in 2 cups broth for about 20 minutes. (Do not drain.)
  • 2 In blender, place chiles with broth, the garlic and 1/4 cup onion. Cover; blend on high speed about 1 minute or until smooth. Place strainer over 5-quart Dutch oven; pour mixture from blender into strainer. Discard solids. Add 7 cups broth, the oregano, thyme, bay leaves and parsley. Cook uncovered over medium-high heat 5 to 10 minutes, stirring occasionally, until flavors are blended.
  • 3 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add remaining 1/4 cup onion and the mushrooms; cook 2 to 4 minutes, stirring constantly, until onion is crisp-tender. Stir in bouillon and salt; cook over medium-low heat, stirring occasionally, 10 minutes or until mushrooms are tender. Remove bay leaves and parsley before serving.

Rate and Comment