- 4 Roma tomatoes
- 2 ancho chile peppers, seeded and deveined
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 pinch ground cumin
- 2 pounds shiitake mushrooms, sliced
- 1/2 cup water
- salt to taste
- 1 quart vegetable broth
- Garnish:
- 1/4 cup finely chopped white onion
- 1/4 teaspoon dried oregano
- 1 lime, cut in wedges
- 1 teaspoon red pepper flakes
- Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
- Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
- Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
- Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.
05/17/2019
recipepes.com
vegan mexican menudo, recipe
PT15M
PT1H
5
455 calories
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