Mexican Mushroom Soup



  • 1 lb. mushrooms, cut into 1″ pieces
  • 1 medium yellow onion, chopped
  • 1-2 poblano chilies, chopped
  • 2 cloves garlic, minced
  • 2 T. no-salt butter
  • 2 t. epazote (or Mexican oregano)
  • 1 T. salt
  • 1/2 t. ground white pepper
  • 1 T. flour
  • 2 C. chicken stock
  • 1 C. water
  • 1 C. half and half
  • 1/2 C. Mexican crema (or creme fraiche or sour cream)
  • 1 medium Haas avocado


  1. Saute mushrooms over medium heat in a soup pot with 1 T. butter until tender but not browned. Remove mushrooms from pot and set aside.
  2. Saute onions and chilies with the remaining butter for 4-5 minutes until soft but not browned.
  3. Add the garlic & epazote, and saute for another 2 minutes without browning.
  4. Add the salt, pepper & flour, saute another 2 minutes stirring continuously.
  5. Add the stock, water, and all but 1/2 C. of the mushrooms. Simmer for 15-20 minutes uncovered, or until vegetables are very soft.
  6. Remove from heat and let cool a bit. Run the soup thru a blender until fairly smooth, then return to pot. Add half-and-half and reheat slowly without boiling. Adjust seasonings.
  7. Ladle soup into bowls, and top each with a dollop of cream, a couple thin slices of avocado, and a few of the reserved mushroom sticks.

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