La Marquesa is a national park situated in the State of Mexico, about an hour from Mexico City. It is the perfect place for a weekend road trip. Hiking, camping, fishing, pony or horseback riding, ATV or quad biking, go karting, zip lining, paintball, are just a few of the many activities available in the area for every taste and budget. The area is also full of restaurants known for their traditional La Marquesa-style mushroom soup, mushroom quesadillas in blue corn tortillas, green chorizo quesadillas, cecina tacos (dried meat tacos), fried trout and many more.
Ingredients:
- 1 white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 or 2 large guajillo pepper, julienned, (remove seeds and veins for a mild flavour)
- 750 grs. Mushrooms, cleaned and chopped
- 2 tbsp. olive oil
- 2 tbsp. vegetables or chicken bouillon
- 1 liter of vegetables or chicken broth
- Water
- Salt and pepper to taste
Want to make your soup even more delicious? Here are some optional ingredients that will elevate your soup:
- 1 cup of corn kernels
- Zucchini blossoms
- Epazote leaves (This herb is not common to find in Canadian supermarkets. Some Latin American stores carry spices, grains and seasonings, including fresh or dried epazote leaves. In Amazon you can find dried epazote leaves as well.)
Topping:
- Feta cheese, cotija cheese or queso fresco, crumbled
Preparation:
In a large pot, fry the garlic and onion at medium heat. When the onion caramelizes, add the mushrooms, guajillo pepper and any additional ingredients to sauté, stir for a few minutes. Add 1 litre of vegetables or chicken broth, plus additional water if needed, enough to cover all mushrooms and about 2 more inches. Season with salt, pepper, vegetable or chicken bouillon. Cover with lid and let the soup simmer for 10 to 15 minutes.
If you use dried epazote, discard the leaves after the soup is cooked.
Serve with feta cheese and enjoy!
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