Mexican Chile and Mushroom Soup

• 3 large garlic cloves, left unpeeled
• 1 (1/2-inch-thick) slice large white onion
• 1 (3-inch-long) small dried ancho chile* (1/4 ounce)
• 1/2 cup water
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano (preferably Mexican), crumbled
• 2 tablespoons vegetable oil
• 10 ounces mushrooms, trimmed and thinly sliced
• 1 tablespoon tomato paste
• 3 1/2 cups low-sodium chicken broth (28 fluid ounces)
• *Available at Latino markets, some specialty foods shops, some supermarkets, and Chile TodayHot Tamale (800-468-7377).

1. Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes.
2. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
3. Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces.
4. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
5. Discard garlic skins and coarsely chop onion, then puree garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
6. Heat oil in skillet over high heat until hot but not smoking, then saute mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes.
7. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute.
8. Add puree and cook, stirring, 3 minutes.
9. Stir in broth and simmer 5 minutes.

garlic, white onion, ancho chile, water, salt, oregano, vegetable oil, mushrooms, tomato paste, chicken broth, latino markets

Taken from www.epicurious.com/recipes/food/views/mexican-chile-and-mushroom-soup-230743 (may not work)