A hearty and flavorful chipotle mushroom soup made with a variety of ingredients, including dried chipotle peppers, mushrooms, tempeh, and spices. Perfect for a cozy meal with optional toppings like avocado and cashew cream.
1: Pour olive oil in a heavy bottomed soup pot over medium high heat.
2: Add chilies and let them cook while stirring for about 1-2 minutes until they soften.
3: Remove chilies from the heat and soak them in about 1/2 cup water. Set them aside to rehydrate.
4: In the same pan with the oil from the chilies, sauté the onion with a large pinch of salt until soft and fragrant.
5: Add the garlic and sauté for about 1 minute.
6: Add cumin and coriander, stir for 30 seconds.
7: Add the sliced mushrooms & crumble the tempeh into the pot. Stir well for about 3-5 minutes.
8: Pour the mezcal into the pot to deglaze, scraping off the bottom and wait for the liquid to reduce.
9: Add the tomato paste and mix well.
10: Add hominy, bell pepper, and cacao, mixing well.
11: Blend the pepper mix until completely smooth in a blender.
12: Add 2-3 tablespoons of the chipotle mixture to the pot and stir well.
13: Add veggie broth, cover, and let simmer for 20-30 minutes.
14: Add lime, and taste for spiciness or saltiness to your liking.
15: Serve with your desired toppings and add more chipotle paste to taste.
