Mushroom Soup “Tortilla” Recipe
A good portion of this mushroom soup will warm you up on rainy autumn days. The spicy and rich spicy taste of the soup will soften the creamy and tender avocado. And instead of bread, they offered crispy tortilla chips. Try to cook.
Servings Prep Time
4 10minutes
Cook Time
60minutes
Servings Prep Time
4 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Peel and finely chop the onion.
  2. Heat the oil in a saucepan, add the onion and fry for 5 minutes.
  3. Peel, wash and dry the mushrooms. Finely chop the legs of the mushrooms, cut the caps into large slices.
  4. In a saucepan, add about 1 cup of chopped mushrooms (legs and small pieces). Simmer the mushrooms over low heat until all the liquid has evaporated.
  5. Peel the hot pepper and cut into thin slices.
  6. Wash, dry and finely chop the greens. Part of the trees to wait for the shipment. Peel and finely chop the garlic.
  7. In a saucepan, add green onions, coriander, hot pepper, crushed garlic, paprika, cumin, oregano, cayenne pepper, soy sauce. I added sweet, naturally prepared soy sauce, which has impeccable quality. Mix well and simmer under a lid on low heat for 7-10 minutes.
  8. Wash the tomatoes, cut into small cubes.
  9. Add tomatoes, broth and tomato juice to the pan. Bring to a boil.
  10. As soon as the soup boils, add the remaining mushrooms and cook over low heat for 10-15 minutes until tender. Pour in lemon or lime juice and remove from heat.
  11. Cut the tortilla into 2 cm wide strips . Dry in a dry frying pan on both sides.
  12. Pour the soup on plates, sprinkle with herbs, garnish with avocado slices and crispy tortilla. Enjoy your meal!
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