Humilde sopa de hongos y chile habanero

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Humilde sopa de hongos y chile habanero. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Humilde sopa de hongos y chile habanero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Humilde sopa de hongos y chile habanero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Humilde sopa de hongos y chile habanero is 16 platos. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Humilde sopa de hongos y chile habanero using 14 ingredients and 12 steps. Here is how you can achieve that.

La humildad no es pobreza. Es reconocer con total honestidad lo que se es, lo que se tiene y lo que se puede lograr con lo anterior. Esta sopa es representación de un refinado gusto a tierra, a trabajo y a confort.
Aprovechen que estamos en temporada de lluvias. Los hongos están a precios modicos.

#vegetal

Ingredients and spices that need to be Get to make Humilde sopa de hongos y chile habanero:

1. 1 kilo hongo cremini
2. 1/2 kilo hongo champignon
3. 3/4 kilo hongo seta
4. 2 litros caldo de res
5. 2 cebollas grandes en plumita
6. 6 dientes ajo finamente picados
7. 1/2 cucharada rasa pimienta finamente molida
8. 2 cucharadas salsa de soya
9. 2 litros agua
10. 50 gramos mantequilla
11. 5 chiles habaneros despepitados y en tiritas
12. 1 cucharada sopera consomé de pollo en polvo
13. 1 ramito epazote fresco
14. al gusto Sal y pimienta

Instructions to make to make Humilde sopa de hongos y chile habanero

1. Pique los hongos cremini y champignon en rebanadas. Pique las setas toscamente. Reserve.
2. En una olla alta de al menos 8 litros, derrita la mantequilla a fuego medio y añada la cebolla. Cocine hasta comenzar a dorar.
3. Añada los hongos cremini y champignon y suba la flama a alta. Agregue un poco de sal para que los hongos larguen su jugo. Remueva constantemente.
4. Añada el ajo. Incorpore y deje que dore ligeramente.
5. Añada el caldo de res y lleve a hervor.
6. Añada las setas, salsa de soya y consomé en polvo. Incorpore y deje hervir 5 minutos.
7. Añada los chiles habaneros, incorpore y deje hervir 5 minutos.
8. Añada la pimienta, incorpore y deje hervir 5 minutos.
9. Añada el agua, incorpore y deje hervir 10 minutos.
10. Baje la flama a media y añada el epazote troceado con sus manos. Deje hervir 10 minutos.
11. Rectifique punto de sal y apague el fuego. Deje reposar con la olla tapada por 10 minutos.
12. Sirva caliente. No necesita acompañamiento, pero puede ser solo tortillas de maíz.

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