A good portion of this mushroom soup will warm you on rainy autumn days. Sharp and rich spicy taste of the soup will soften the creamy and delicate avocado. And instead of bread offered to crispy tortilla chips. Try to cook.
In a saucepan, heat the oil, add the onion and fry for 5 minutes.
Mushrooms peel, wash and dry. Legs mushrooms finely chopped, caps cut into large slices.
In a saucepan add about 1 Cup of chopped mushrooms (legs and small pieces). Simmer the mushrooms until all liquid has evaporated.
Peel the hot pepper and slice it thinly.
Wash, dry and finely chop the herbs. Part of the trees to wait for the submission. Garlic peel and finely chop.
In a saucepan add green onions, cilantro, hot pepper, crushed garlic, paprika, cumin, oregano, Cayenne pepper, soy sauce. I added sweet, naturally brewed soy sauce, which has impeccable quality. Mix well and simmer under a lid on low heat for 7-10 minutes.
Wash tomatoes, cut into small cubes.
In a saucepan add tomatoes, broth and tomato juice. Bring to boil.
As soon as the soup boils, add the remaining mushrooms and cook on low heat for 10-15 minutes until ready. Pour lemon or lime juice and remove from heat.
Tortilla cut into strips 2 cm wide. Dry in a dry pan on both sides.
Pour the soup on plates, sprinkle with herbs, garnish with slices of avocado and crispy tortilla.