Mushroom Verde Sopa

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

THE most delicious and hearty Mexican soup you will ever eat. It is DIVINE. And I think you can get away with it in warmer weather too.

Inspired by:

recipe updated May 20, 2020


  • Chestnut mushroom icon
    Chestnut mushroom
    250g (about 8¼)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Feta cheese icon
    Feta cheese
    as needed
  • Salsa verde icon
    Salsa verde
    300g (about 1¼ cups)
  • Garlic clove icon
    Garlic clove
  • Red onion icon
    Red onion
    about ½ unit (68g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    20g (about 1½ tbsp)
  • Umami paste icon
    Umami paste
    30g (about 1¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Corn kernels icon
    Corn kernels
    100g (about ½ cup)
  • Buckwheat flour icon
    Buckwheat flour
    70g (about ½ cup)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Sea salt icon
    Sea salt
    3 pinches


  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Tm5 bowl

Step preview

  1. Add salsa verde, garlic clove, red onion, chipotle peppers in adobo sauce, umami paste and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 4 sec, speed 5
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, varoma, speed 1
  6. Then add chestnut mushroom to the TM5 bowl
  7. Cook - approx 5 min, varoma, reverse gentle stir
  8. Then add red bell pepper, corn kernels, buckwheat flour, vegetable stock and sea salt to the TM5 bowl
  9. Cook - approx 18 min, 100°C, reverse gentle stir
  10. Transfer content of TM5 bowl to large serving bowl
  11. Garnish with feta cheese
  12. Serve
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