Sopa de Hongos (Spicy Mushroom Soup) recipe | PCC Community Markets

Ingredients

• 1 dried chipotle chile, seeded and thinly sliced, or to taste
• 2 tablespoons high-heat oil
• 1 cup chopped onions
• ½ pound crimini or button mushrooms, cleaned and sliced
• ½ pound wild mushrooms, cleaned and sliced
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 3 to 4 cups mushroom broth
• Chopped fresh cilantro, to garnish