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Mushroom-Poblano Soup with Bacon

Oaxaca exports many of its wild mushrooms to Japan, but Fernando López Velarde grabs as much as he can. He loves using them in this soup, which gets a smoky, savory edge from bacon and poblano chiles. A squeeze of fresh lime juice just before serving really perks up the flavor.


slideshow  More Quick Mexican Recipes


  • Total Time:
  • Servings: 4

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  • 2 tablespoons vegetable oil

  • 4 thick slices of bacon (4 ounces), cut into 1/2-inch pieces

  • 1 medium onion, cut into 1/2-inch dice

  • 2 poblano chiles, cut into 1/2-inch dice

  • 1 garlic clove, minced

  • 1 pound shiitake mushrooms, stems discarded and caps thinly sliced

  • 2 tablespoons all-purpose flour

  • 1 quart chicken stock or low-sodium broth

  • 1 tablespoon chopped oregano

  • Salt and freshly ground pepper

  • 1/2 cup chopped tomato

  • 1 small Hass avocado, cut into 1/2-inch dice

  • 1/4 cup finely diced red onion

  • 1/4 cup chopped cilantro

  • Lime wedges, for serving


  1. In a large saucepan, heat 1 tablespoon of the vegetable oil. Add the bacon and cook over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
  2. Pour off all but 1 tablespoon of the fat in the saucepan. Add the remaining 1 tablespoon of oil and when it's hot, add the onions, poblanos and garlic and cook over moderately high heat until softened, about 5 minutes. Add the shiitake, cover and cook, stirring occasionally, until softened, about 5 minutes. Uncover and stir in the flour. Gradually add the stock and bring to a boil, stirring. Cook the soup over moderately high heat until thickened. Add the oregano and simmer over low heat for 5 minutes. Season the soup with salt and pepper and stir in the bacon.
  3. Ladle the soup into bowls and serve with the tomato, avocado, red onion, cilantro and lime wedges.
Contributed By Published October 2009

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