Mexican Mushroom Soup

Name: Mexican Mushroom Soup
Prep time: 20 min
Total time: 50 min
Yield: 12
Cuisine: Mexican
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

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Prep 20 min
Total 50 min
Ingredients 14
Servings 12

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Qué Rica Vida Cocina

Updated Feb 17, 2010

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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

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.

Nutrition Information

80 Calories, 3g Total Fat, 4g Protein, 8g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 80

Calories from Fat: 25

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;