From the German city of Lübeck, known for its marzipan, come these chocolate-dipped macaroons.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 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
- ½ cup water
- salt to taste
- 1 quart vegetable broth
- ¼ cup finely chopped white onion
- ¼ teaspoon dried oregano
- 1 lime, cut in wedges
- 1 teaspoon red pepper flakes
Instructions
- 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.
Reviews
Love it my tia made it too she loved it great recipe
I thought shiitake was a strange mushroom to use for a Mexican soup but they actually worked. This was pretty good but could use some doctoring up in my opinion. I’m not sure what but it needed something. Still good and super simple so it is one I would play around with again.