Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
1small white onion, finely sliced
2garlic cloves, finely chopped
4serrano peppers, finely chopped. (Note: These peppers are very spicy. Be careful when handling them. Avoid touching your eyes. To make soup less spicy, reduce the amount and throw away any seeds.)
3tomatoes, finely chopped
2lbswild mushrooms (such as chanterelle, oyster, and porcini), thinly sliced
salt and pepper to taste
4sprigs of cilantro, optional
In a large cooking pot, warm the oil over medium heat. Add onion and cook until slightly golden. Add the garlic and peppers and cook 3-4 minutes.
Stir in the tomatoes and let soften. Add the mushrooms. Season with salt and pepper and cook, stirring occasionally, 8-10 minutes.
Pour in the broth and bring to a boil over medium-high heat. Add the cilantro and stir well. Reduce heat to low and simmer at least 15 minutes. Remove the cilantro sprigs, and season the soup to taste with salt and pepper.