Red Chili Soup w/ Mushrooms

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over medium, toast both chili varieties, stirring often, just until fragrant, about 1 minute. Transfer to a medium bowl and add boiling water to cover; reserve the pot. Soak until the chilies are fully softened, about 15 minutes.

Step 2

Meanwhile, return the pot to medium and add the cumin; toast the seeds, stirring often, until fragrant, 1 to 2 minutes. Transfer the seeds to a blender; set aside. To the same pot over medium, add the tomatoes, onion and garlic. Cook, occasionally turning them with tongs, until charred in spots, about 3 minutes. Trim off and discard the root ends of the onion halves, then transfer the vegetables to the blender; reserve the pot.

Step 3

When the chilies are softened, pour off and discard the soaking water. Add the chilies and ¼ cup of the broth to the blender with the vegetables, then puree until smooth, about 1 minute, scraping the blender jar as needed.

Step 4

If using masa harina to thicken the soup, in a small bowl, combine the masa harina and 1 cup water, then whisk until smooth. If using corn tortillas, tear them into rough ½-inch pieces.

Step 5

In the same pot over medium, heat the oil until shimmering. Add the chili-vegetable puree and cook, stirring occasionally, until it thickens enough that a spatula drawn through it leaves a trail, about 5 minutes. Stir in the mushrooms, remaining 6 cups broth, 1 teaspoon salt and ½ teaspoon pepper, then bring to a simmer. If using masa harina, while stirring the broth mixture, gradually add the slurry; if using tortillas, simply add them to the broth mixture.

Step 6

Return to a simmer and cook, uncovered and stirring occasionally, until the mushrooms are tender and the soup is thickened (if using tortillas, they should break down completely), about 15 minutes; adjust the heat as needed to maintain a gentle but steady simmer.

Step 7

Off heat, taste and season with salt and pepper, then stir in the cilantro. Serve with lime wedges.

Step 8

Tip: Don’t use canned chipotle chilies in adobo sauce. Chipotles sold in dried form are the correct variety for this recipe. Chilies labeled as “morita,” a type of chipotle, work well here. If using shiitake mushrooms, be sure to remove and discard the stems, as they’re fibrous and don’t soften during cooking.