Wild Mushroom Soup

¼ cup cooking oil

1 small white onion, finely sliced

2 garlic cloves, finely chopped

4 serrano 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.)

3 tomatoes, finely chopped

2 lbs wild mushrooms (such as chanterelle, oyster, and porcini), thinly sliced

salt and pepper to taste

9 cups chicken broth

4 sprigs 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.

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