- 1 pound tomatoes
- 6 ounces tomatilloes
- 12 ounces white onion, quartered
- 1 small garlic clove
- ½ small Serrano chile
- 1 pasilla chile
- ½ cup cilantro, roughly chopped
- 3 cups sliced mixed mushrooms
- ¼ cup plus 2 tablespoons olive oil
- 6 cups chicken stock
- 4 ounces mezcal
- ¼ cup queso fresco cheese
Method: Pre-heat the oven to 350 degrees. Place the tomatoes, tomatillos, onions, garlic, Serrano chile and pasilla chile on a sheet tray. Roast in the oven until the vegetables are soft, about 20 minutes. When the vegetables are soft, place them all in a blender in batches, and puree until smooth. If the mixture is too thick, add some of the chicken stock to the blender. Add the cilantro to the blender to puree the mixture.
In a large pot, heat ¼ cup of olive oil over medium heat. Carefully pour the vegetable puree into the oil, and cook over medium-high heat for 5 minutes, stirring frequently, until the color of the soup base changes to a light brown. Add the remainder of the chicken stock and two cups of the mixed mushrooms. Bring to a boil, then reduce to a simmer and cook for one and a half hours.
Add the mezcal to the soup. Cook for 5 more minutes, and then remove from heat. Carefully strain the soup and add salt to taste.
Pour the remaining 2 tablespoons of olive oil in a large skillet and heat over medium high heat until the oil is very hot, but not smoking. Add the remaining sliced mushrooms to the hot oil and sear until brown with crispy edges. Season them to taste.
Divide the mushrooms into 4 serving bowls, and then top with queso fresco cheese. Ladle the hot soup into the bowls.