Mushroom Verde Sopa

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    283

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.

recipe updated Oct 26, 2018

Ingredients

  • Salsa verde icon
    Salsa verde
    300g
  • Garlic clove icon
    Garlic clove
    18g
  • Red onion icon
    Red onion
    68g
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    20g
  • Umami paste icon
    Umami paste
    30g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml
  • Chestnut mushroom icon
    Chestnut mushroom
    250g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Corn kernels icon
    Corn kernels
    100g
  • Buckwheat flour icon
    Buckwheat flour
    70g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Sea salt icon
    Sea salt
    1g
  • Feta cheese icon
    Feta cheese
    as needed

Tools

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

Step preview

  1. Prep and set aside chestnut mushroom: sliced
  2. Prep and set aside red bell pepper: diced
  3. Prep and set aside feta cheese: crumbled
  4. Fit the TM5 bowl to TM5
  5. Add salsa verde
  6. Add garlic clove
  7. Add red onion
  8. Add chipotle peppers in adobo sauce
  9. Add umami paste
  10. Add extra virgin olive oil
  11. Chop - approx 4 sec, speed 5
  12. Scrape down sides of TM5 bowl
  13. Sauté - approx 5 min, varoma, speed 1
  14. Add prepared chestnut mushroom
  15. Cook - approx 5 min, varoma, reverse gentle stir
  16. Add prepared red bell pepper
  17. Add corn kernels
  18. Add buckwheat flour
  19. Add vegetable stock
  20. Add sea salt
  21. Cook - approx 18 min, 100°C, reverse gentle stir
  22. Transfer content of TM5 bowl to large serving bowl
  23. Garnish with prepared feta cheese
  24. Serve
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