I have lived comfortably between my two cultures my whole life. Pleasing my American tastebuds with my deeply rooted Mexican flavors is what I instinctually crave. This is not to be on trend…. I do it because it’s in my blood. Thanksgiving is no different. This ultra American holiday meal has been peppered with Mexican flavors in my house since my family started observing this smorgasbord feast…. Truly making it our OWN traditional meal with Mexicanized dishes. From Creamy esquites to pumpkin flan to toasted bolillos to chipotle mac and cheese to my favorite Potato Poblano Mushroom Soup.
Lucky for me Northgate Gonzalez Market carries all the basics of Thanksgiving to continue my family traditions with an abundance of Mexican flavor. I am sharing my Potato Poblano Mushroom Soup recipe with you because this is the way we begin our Thanksgiving meal.
This Thanksgiving I am grateful I have Northgate Gonzalez Market (my one stop shop) available to me because when I get too busy preparing all my sides… I can count on Northgate Gonzalez Market to come through with the desserts, drinks, and anything else we might need. #NorthgateMarket #EveryVisitHasAStory#Ad
INGREDIENTS FOR POTATO POBLANO MUSHROOM SOUP:
- 4 tablespoons butter
- 1 large onion (sliced)
- 5 mushrooms (cut into slices)
- 4 cloves of garlic
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 32 ounces vegetable broth
- 3 large potatoes, peeled and cut into 1 inch cubes
- 3/4 cup Crema
- 1 charred poblano chile, peeled, deseeded, and cut into strips
- Oaxaca Cheese, pulled into long strips and tied into a knot
- 2 tablespoons butter, room temperature
- ½ teaspoon garlic powder
- 2 bolillo breads
- In a large pot over a medium flame melt butter.
- Add in onion and sauté for 5 minutes. Add in mushrooms and garlic cloves. Continue to sauté for an additional 10 minutes. Remove mushrooms and reserve them to the side.
- Sprinkle with sautéed onion with seasoning salt, oregano, and black pepper.
- Add the vegetable broth into the pot and bring to a boil.
- Add in potatoes and allow soup boil for 20 minutes.
- Pour all the contents from the pot into a blender, and add in crema. Blend until smooth.
- Pour the blended soup back into the pot over a low flame and add the mushroom back into the blended soup. Allow to continue heating for another 5 minutes.
- While soup is heating. Mix butter and garlic powder together to make a paste. Slice bolillos into ½ inch slices and spread a little butter on one side of slice. Place slices in a toaster over buttered side up until crisp on the edges.
- Serve soup by adding a few poblano chile strips into the bottom of a bowl.
- Pour the pureed soup over the top.
- Garnish with Oaxaca cheese knots, and garlic toasted bolillo crisps.