Mushroom, Chile de Arbol, and Roasted Tomato Soup

Char the tomatoes, onion and garlic, by placing them in a single layer on a baking sheet under the broiler. Alternatively, you can char them on the grill or on a hot comal, the traditional way. Whichever method you choose, tomatoes will take between 6 to 9 minutes, and the onion and garlic between 3 to 4 minutes. Turn them around halfway through.

Tomatoes are ready when they are completely cooked through, mushy and their skin is charred, blistered and wrinkled. Garlic and onion will have also charred and softened.

Place charred tomatoes, onion and garlic in the blender and puree until smooth. In a pot, heat one tablespoon of the oil and the butter over medium heat until butter starts to bubble. Add Chiles de Arbol and sautee for a couple minutes, turning them around, until they are lightly browned and crisp.

Add sliced mushrooms, sprinkle with salt, cover the pot and let them steam for 5 minutes.

In a soup pot, add a tablespoon of oil and heat over medium high heat. Stir the tomato puree into the pot. For a smoother feel, you can place a strainer on top of the soup pot, and strain the tomato puree into the pot. Let the puree simmer, season and thicken for about 4 to 5 minutes. Its color will darken and become deeper.

Stir in the chicken broth and simmer for 5 more minutes. Incorporate the mushrooms along with the chiles. Add the fresh epazote sprigs, if you want, and let it all simmer 5 more minutes. Taste for salt and add more if need be.

Serve very hot. If you wish, add a slice of avocado on top of each bowl of soup. It can be eaten with a side of toasted bolillos or baguettes as well.