Mushroom Verde Sopa

Make on Fresco
Serves 6 Prep Time 5 minutes   Cook Time 30 minutes   Rated:

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It’s no secret that I LOVE Mexican food, authentic Mexcian. Not the dripping with melted cheese and sour cream type, but rather the fresh and vibrant, brightly coloured type. This is such a dish. Salsa Verde is so fantastic to brighten up anything you put it on, so don’t be shy, make a big batch and use it on everything savoury. It will only keep a couple of days however. The soup on the other hand will not last a couple of days. This is a very hearty vegetarian meal and in fact can be vegan if you don’t serve the Queso Fresco with it.

Either way, you will love it I am sure.

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Need

Do

1  

Make the Salsa Verde and set aside in the fridge. (You can make this ahead of time if necessary.)

2  

Without cleaning the bowl, place garlic, onion, chipotle chilli with adobo sauce, Umami Paste and EVOO into Thermomix bowl and chop 4 sec/speed 5.

3  

Scrape down sides of bowl and lid and sauté 5 min/Varoma/speed 1.

4  

Add mushrooms and cook 5 min/Varoma/Reverse/speed soft.

5  

Add remaining ingredients other than garnishes and cook 18 min/100°C/ reverse/speed soft.

6  

Serve generous helpings, drizzled with plenty of Salsa Verde and with all of the accompaniments on the side.

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