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Sojachi Mushroom Soup Recipe. A Tarahumara Mushroom at the Table.

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Some offers just can’t be missed. Buying fresh cookware is tempting but then budget usually gets in the way. This was not the case with the deal that we found that you can take advantage of by clicking here. And we understand that you need to make a purchase like that worth it with a recipe that deserves fresh cookware. I grabbed my recipe book of traditional Mexican cuisine and found a Sojachi Mushroom Soup. Sojachi is a wild mushroom from the Sierra Tarahumara and finding it can be complicated. But if you find it, take advantage of the wonderful opportunity.

To make Sojachi Mushroom Soup we need:

  • 25 gm. of butter
  • 1 finely chopped onion
  • 2 chopped tomatoes
  • 1 kilo of Sojachi mushrooms, cut in large slices
  • 3 cloves garlic, finely chopped
  • 2 ancho chilis, deveined with the seeds removed, cut into thin strips
  • 1 liter of hot water
  • 1 branch of epazote
  • Salt to taste

Sopa de Sojachi

We are going to start by melting the butter in a pot and sautéing the garlic and onion. Add the chile and sauté a little more. Add the tomato and leave on medium-low heat until everything is soft.

Add hot water and the sojachi mushrooms, letting everything boil for about three minutes. Remove from heat and serve with a few sprigs of epazote.

Here are more soup recipes.

About Carlos Dragonné

Cineasta, escritor y cocinero. Sufro de analisistis aguda, con cuadros de humor negro crónico recurrente. Músico con un piano cerca. Reconstructor de fantasías

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