{"id":17646,"date":"2026-10-25T21:41:06","date_gmt":"2026-10-26T04:41:06","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=17646"},"modified":"2026-10-25T21:41:09","modified_gmt":"2026-10-26T04:41:09","slug":"caldo-de-frijoles-blancos-con-hongos-una-receta-facil-para-las-tardes-frias","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=17646","title":{"rendered":"Caldo de frijoles blancos con hongos: Una receta f\u00e1cil para las tardes fr\u00edas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La propuesta coincide con dos se\u00f1ales de las publicaciones gastron\u00f3micas recientes: el inter\u00e9s por los\u00a0<strong>caldos con cuerpo<\/strong>\u00a0y la presencia de legumbres en las recetas oto\u00f1ales. En su selecci\u00f3n de preparaciones m\u00e1s guardadas de la semana, publicada el 16 de octubre de 2026, Serious Eats incluy\u00f3 una sopa de frijoles blancos y ajo. Por su parte, el an\u00e1lisis de tendencias de Tastewise para 2026 identifica inter\u00e9s por las sopas de base caldosa y los sabores intensos.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 tazas de frijoles blancos cocidos y escurridos, aproximadamente 500 gramos<\/li>\n\n\n\n<li>250 gramos de champi\u00f1ones o cremini, cortados en cuartos<\/li>\n\n\n\n<li>150 gramos de setas, cortadas en tiras<\/li>\n\n\n\n<li>\u00bd cebolla blanca, picada<\/li>\n\n\n\n<li>2 dientes de ajo, picados finamente<\/li>\n\n\n\n<li>1 zanahoria mediana, cortada en cubos peque\u00f1os<\/li>\n\n\n\n<li>1 tallo de apio, picado<\/li>\n\n\n\n<li>3 cucharadas de aceite de oliva<\/li>\n\n\n\n<li>1.2 litros de caldo de verduras<\/li>\n\n\n\n<li>1 ramita peque\u00f1a de romero fresco<\/li>\n\n\n\n<li>1 hoja de laurel<\/li>\n\n\n\n<li>2 tazas de espinacas limpias<\/li>\n\n\n\n<li>1 cucharada de jugo de lim\u00f3n, o al gusto<\/li>\n\n\n\n<li>Sal y pimienta negra al gusto<\/li>\n\n\n\n<li>Pan tostado para acompa\u00f1ar, opcional<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dora los hongos.<\/strong>&nbsp;Seca bien los champi\u00f1ones y las setas. Calienta dos cucharadas de aceite en una olla amplia y coc\u00ednalos en dos tandas, a fuego medio alto, durante 5 a 7 minutos por tanda. Deja que tomen color antes de moverlos y ret\u00edralos a un plato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sofr\u00ede las verduras.<\/strong>&nbsp;Baja a fuego medio y a\u00f1ade la cucharada restante de aceite. Incorpora la cebolla, la zanahoria y el apio; cocina de 6 a 8 minutos. Agrega el ajo y mueve durante 30 segundos, evitando que se queme.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Recupera el sabor.<\/strong>&nbsp;Vierte un poco del caldo y raspa suavemente el fondo con una cuchara de madera para desprender los residuos dorados. A\u00f1ade el resto del l\u00edquido, el romero y el laurel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Integra los frijoles.<\/strong>&nbsp;Machaca media taza con un tenedor y un poco del caldo. Incorp\u00f3rala a la olla junto con los frijoles enteros y los hongos. Cuando comience a hervir, baja el fuego y cocina suavemente durante 12 a 15 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Termina el caldo.<\/strong>&nbsp;Agrega las espinacas y cocina 2 minutos m\u00e1s. Retira el romero y el laurel, apaga el fuego y a\u00f1ade el jugo de lim\u00f3n. Prueba antes de ajustar la sal y la pimienta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sirve caliente.<\/strong>&nbsp;Reparte en platos hondos y acompa\u00f1a con pan tostado. Si prefieres una consistencia m\u00e1s ligera, agrega un poco de caldo caliente hasta obtener la textura deseada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>El detalle que cambia el resultado<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para conseguir&nbsp;<strong>hongos bien dorados<\/strong>, evita llenar demasiado la olla: si quedan amontonados, acumulan vapor y tardan m\u00e1s en tomar color. Tambi\u00e9n conviene mantener un hervor suave despu\u00e9s de incorporar los frijoles, para que conserven su forma y el caldo espese sin convertirse en pur\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La propuesta coincide con dos se\u00f1ales de las publicaciones gastron\u00f3micas recientes: el inter\u00e9s por los\u00a0caldos con cuerpo\u00a0y la presencia de&#8230;<\/p>\n","protected":false},"author":2,"featured_media":17647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-17646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Caldo de frijoles blancos con hongos: Una receta f\u00e1cil para las tardes fr\u00edas - 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