1Soak the dried mushrooms in hot water for 20 minutes. Drain and reserve. If the mushrooms are in very large pieces, cut them in half.
2In a deep soup pot, heat the oil over medium-high heat, add the onion and sauté 3 minutes. Add the garlic and continue cooking for 5 minutes more. Add the fresh mushrooms and sauté until softened and lightly browned, about 5 minutes.
3Add the drained, dried mushrooms. Tie the epazote, thyme, oregano and rosemary sprigs in a bundle with kitchen string and add to the pot. Add the chiles and the broth. Stir and bring to a boil. Reduce heat and simmer for about 1 hour.
4Remove the herb bundle and salt to taste. Garnish with lime wedges or fresh epazote.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too).
Shiitake Mushroom Guidelines
The white specks aren't bad.
Make Mushrooms Last
Prolong their life by four to five days.
What's a Lobster Mushroom?
And what makes it taste the way it does?
Oyster Mushroom Guidelines
Get them out of the plastic!
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt).