Sopa de Hongos y CebollasEdible wild mushrooms are highly prized in Mexico, and many kinds are gathered during the rainy season from June to September. Some restaurants in the city of Puebla feature soups similar to this one when wild mushrooms are abundant. Use an assortment of mushrooms that you like or that are available, but include a few of the most flavorful, such as porcini, shiitake, or portobello. Top it off with a fresh splash of lime.
In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes.
Add the tomatoes, garlic, and oregano.
Cook, stirring, until the mixture is nearly dry, about 4 minutes.
Add the mushrooms and cilantro.
Cook until the mushrooms release some of their juices, 4 to 5 minutes.
Add the chicken and beef broths, salt, and pepper.