MEXICAN CHILE AND MUSHROOM SOUP
Source of Recipe
Gourmet
List of Ingredients
3 large garlic cloves, left unpeeled
1 (1/2-inch-thick) slice large white onion
1 (3-inch-long) small dried ancho chile* (1/4 oz)
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon dried oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
10 oz mushrooms, trimmed and thinly sliced
1 tablespoon tomato paste
3 1/2 cups low-sodium chicken broth (28 fl oz)Recipe
Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
Discard garlic skins and coarsely chop onion, then pur�e garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
Heat oil in skillet over high heat until hot but not smoking, then saut� mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add pur�e and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.
*Available at Latino markets, some specialty foods shops, some supermarkets, and Chile Today�Hot Tamale (800-468-7377).
Makes 4 first-course servings.
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