Caldo De Hongos Food

CALDO DE HONGOS

Steps:

• Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
• Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
• Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
• Add water or broth, salt and pepper to taste, and cilantro.
• Bring to a boil, then serve immediately.

CALDO GALLEGO

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP

Steps:

• Clean mushrooms.
• Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
• In large stockpot, heat olive oil, and sauté onion 2 minutes.
• Add garlic, sauté for a few seconds.
• Add jalapeños, sliced mushrooms and huitlacoche.
• Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
• Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.