Creamy potato-mushroom soup with bacon and cilantro from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 129) by Rick Bayless
- buttermilk
- cilantro
- heavy whipping cream
- garlic
- tomatoes
- chicken broth
- tomatillos
- green chiles
- shiitake mushrooms
- white onions
- pasilla chiles
- cooked bacon
- dried pasilla chiles
- yellow-fleshed potatoes
-
EYB Comments
Can substitute cilantro for epazote, anise seeds for hoja santa, any mushrooms for shiitake mushrooms; sour cream, buttermilk, or yogurt for buttermilk; and heavy cream for the book's "Thick cream" specified in this recipe.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.