CALDO DE HONGOS
This is a delicious, very simple soup with great flavors. It is largely broth/water-based with some easy ingredients to add flavor. You can decrease the amount of jalapeno if you'd prefer it to be a bit milder (or remove the seeds and ribs from the jalapenos). I received this from a friend at my bridal shower. This is the basic recipe, but you could always add more to the soup if you wanted to make it heartier or use it as an entree - another 1 lb of mushrooms works well, or some shredded chicken, beans, etc.
Provided by Starrynews
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
- Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
- Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
- Add water or broth, salt and pepper to taste, and cilantro.
- Bring to a boil, then serve immediately.
CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. In Mexican homes, cooks traditionally use white mushrooms for this soup, but it is also delicious with other varieties or a combination of mushrooms. Recipe from Iliana de la Vega as published in the Houston Chronicle.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms.
- Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
- In large stockpot, heat olive oil, and sauté onion 2 minutes.
- Add garlic, sauté for a few seconds.
- Add jalapeños, sliced mushrooms and huitlacoche.
- Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
- Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.
Nutrition Facts : Calories 123.5, Fat 9.6, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 7.4, Fiber 1.9, Sugar 3.5, Protein 5
CALDO GALLEGO
During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.
Provided by JMCCURTAIN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
- Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
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- El primer paso es hacer el puré para eso hay que cortar en trozos, media cebolla, jitomate y un diente ajo. La cebolla se cocina a fuego bajo con un poco de mantequilla hasta que este suave, se agrega el ajo y jitomate hasta que suelte bien sus jugos.
- Por otro lado, cortamos el resto de la cebolla en finas tiras, y cocinamos a fuego bien bajo con un poco de mantequilla hasta que caramelicen un poco, le agregamos un diente de ajo picado finamente y los hongos cortados en rodajas finas.
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