Caldo de Papas y Hongos, or Mexican Potato and Mushroom Broth, is a comforting and deeply flavorful soup perfect for chilly evenings or a light yet satisfying meal anytime. This humble dish, brimming with earthy mushrooms and creamy potatoes, showcases the beauty of simple ingredients elevated by authentic Mexican spices and techniques. Forget bland, watery soups; this recipe delivers a rich, complex broth that will warm you from the inside out. The vibrant flavors are achieved through a careful layering of spices, creating a harmonious blend that's both savory and subtly sweet.
This recipe offers a delicious and accessible way to experience the heart of Mexican home cooking. We'll guide you through each step, ensuring you achieve a caldo that’s as delicious as any you’d find in a traditional Mexican kitchen. To begin crafting your own comforting bowl of Caldo de Papas y Hongos, let's move on to the detailed, step-by-step instructions.
Tools Needed
- Knife
- Cutting board
- Blender
- Pot
- Stove
Ingredients
- Potatoes: 3-4
- Mushrooms (white and baby Belgian)
- Onion: 2.5
- Ripe Tomatoes: 4
- Garlic Cloves: 2
- Oregano
- Ancho Chili: 1 large or 2 small
- Water or Chicken Broth
- Salt
- Chicken Broth Powder
- Epazote
- Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth Base
- Peel and cut the potatoes into 2-3 cm cubes. Clean the mushrooms.
- Thinly slice the onion into a feather shape.
- In a pot, add the ancho chili to hot water. After a couple of minutes, turn off the heat and let it hydrate.
- In a blender, combine the raw tomatoes, a piece of onion, garlic cloves, oregano, and the hydrated ancho chili. Add a little water to help blend. Blend until smooth.
Step 2. Sauté Vegetables and Build Flavor
- In a hot pot with oil, fry the onion for about 3 minutes.
- Add the potatoes to the pot with the onion, season with salt and cook for 5 minutes.
- Add the mushrooms and season with a little salt. Cook for another 6 minutes.
- Pour in the blended tomato sauce, add chicken broth powder, and let it cook for 10 minutes.
Step 3. Simmer and Finish the Broth
- Add hot water or chicken broth, ensuring it doesn't lower the temperature of the pot. Add epazote.
- Cover and let the potatoes cook for 15 minutes, until tender.
Step 4. Serve
- Serve hot.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Use wild mushrooms if available.
- This broth is substantial and filling, perfect for cold days.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 5-8g
FAQs
1. Can I use other types of mushrooms besides the ones listed?
Absolutely! Cremini, shiitake, or even oyster mushrooms would work well. Feel free to experiment!
2. What can I do if my broth is too watery?
Simmer it uncovered for a longer time to reduce the liquid and concentrate the flavors. You can also add a cornstarch slurry at the end for thickening.
This Caldo de Papas y Hongos recipe is a testament to the simple elegance of Mexican cuisine. Enjoy the warmth and comforting flavors of this hearty yet surprisingly light soup, perfect for any occasion. Buen provecho!