· 2 poblano chiles
· 2 tablespoons raw shelled pumpkin seeds (pepitas)
· 1 large dried pasilla or ancho chile, stemmed, seeds removed
· 1 tablespoon vegetable oil
· 1 medium onion, coarsely chopped
· 4 garlic cloves, peeled, crushed
· 1 14.5-oz. can fire-roasted or plain diced tomatoes (Cook's Illustrated says the best canned tomatoes are the Muir Glen organic ones...can not go wrong with that.)
1 cup fresh or frozen corn
· 4 cups low-sodium chicken broth
· Kosher salt
· 2 14.5-oz. cans black beans, drained
1/2 to 1 cup cilantro, chopped
· ½ cup crumbled queso fresco or feta
· Lime wedges (for serving)
Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans, corn and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with cheese, cilantro and pumpkin seeds, with lime wedges alongside.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Back in the day, no one thought there was anything beyond white button mushrooms. You can make this soup with those and it will be fabulous. Use other fresh mushrooms if you like. It will never disappoint.
Hungarian Mushroom Soup- serves 4 (I strongly suggest you double or triple it.)
12 oz. mushrooms, sliced
2 cups chopped onions
4 tbsp. butter
3 tbsp. flour (I have used garbanzo bean flour when cooking for people who do not eat flour.)
1 cup whole milk
1-2 tsp dried dill weed
1 tbsp Hungarian paprika
1 tbsp. tamari
1 tsp. salt
2 cups stock, (I use chicken, but veggie is fine too)
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream (Greek yogurt works as a substitute)
pepper to taste
Saute the onions in 2 tbsp. butter. Add mushrooms, dill, 1/2 cup stock, tamari and paprika. Cover and simmer for 15 minutes.
Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking, a couple minutes. Add milk in a stream, whisking while you pour it in. Cook, stirring frequently, over low heat for about 10 minutes- until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10 to 15 minutes. Just before serving add salt, pepper, lemon juice and sour cream. Serve garnished with parsley.