--- title: "Chilean Wild Mushroom Broth — Homemade Caldo de Digüeñes Recipe" description: "Chilean wild mushroom broth (caldo de digüeñes) is a light Mapuche soup from southern Chile made with foraged mushrooms, toasted flour, and spearmint, ready in 30 minutes." url: https://www.chileanfoodrecipes.com/chilean-wild-mushroom-broth-caldo-de-diguenes-recipe/ date: 2026-09-06 modified: 2026-09-06 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-wild-mushroom-broth-caldo-de-diguenes-recipe.jpg categories: ["Soups"] type: post lang: en --- # Chilean Wild Mushroom Broth — Homemade Caldo de Digüeñes Recipe [Versión en Español](https://comidaschilenas.com/receta-de-caldo-de-diguenes/) ![Chilean Wild Mushroom Broth — Homemade Caldo de Digüeñes Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-wild-mushroom-broth-caldo-de-diguenes-recipe.jpg)*Chilean Wild Mushroom Broth — Homemade Caldo de Digüeñes Recipe* Chilean wild mushroom broth, known in Spanish as caldo de digüeñes, is a light Mapuche soup from southern Chile that combines foraged digüeñes mushrooms with toasted flour (harina tostada) in a fragrant broth scented with spearmint. It takes about 30 minutes from start to finish and yields four warm, comforting servings. This simple broth requires no advanced cooking skills, just a short onion sofrito, a quick simmer, and the delicate wild mushrooms added at the very end so they keep their subtle earthy flavor. ## How to Make Chilean Wild Mushroom Broth (Caldo de Digüeñes)? Caldo de digüeñes is a recipe as simple as its result is delicious, with no need for advanced kitchen skills; follow our step-by-step guide and see for yourself. ## Nutritional Information Each serving of Chilean wild mushroom broth contains approximately 120 kcal, 4 g of protein, 3 g of total fat, 0 mg of cholesterol, 20 g of carbohydrates, 1 g of total sugars, and 300 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used. ## Homemade Chilean Wild Mushroom Broth Recipe **Preparation:** 15 minutes **Cooking:** 15 minutes **Servings:** 4 people ### Ingredients - 200 g fresh digüeñes mushrooms (wild Chilean mushrooms) - 6 tablespoons toasted flour (harina tostada) - 5 cups cold water - 2 teaspoons fresh spearmint - ½ medium onion - Fresh parsley - Fine salt ### Instructions 1. On a cutting board, peel and finely dice the onion. Pour a splash of oil into a medium pot, heat over medium heat, and add the diced onion; sauté for about 5 minutes, stirring occasionally. ![Toasted flour, the base ingredient used to thicken Chilean wild mushroom broth.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/toasted-flour-caldo-de-diguenes.jpg) 1. Dissolve the toasted flour in half a cup of cold water and add the mixture to the pot with the sautéed onion. Add the remaining 5 cups of cold water, season with salt to taste, and stir in the spearmint, crumbled between your fingers. Simmer gently for 2 minutes. ![Fresh, cleaned digüeñes mushrooms, ready to be added to the Chilean wild mushroom broth.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-diguenes-mushrooms-chile.jpg) 1. Add the whole or chopped digüeñes mushrooms and simmer the broth for another 3 minutes, stirring gently to blend all the flavors. Serve the wild mushroom broth immediately, hot, garnished with chopped parsley if desired. ## Additional Tips ### Dissolve the Flour First Dissolve the toasted flour in cold water before adding it to the sofrito to avoid lumps; stir constantly while simmering for a smooth, even texture, thick but never pasty. ### Choose Fresh Mushrooms Use very fresh digüeñes, cleaned with a soft brush rather than soaked, to preserve their flavor; cut larger ones in half so they release their earthy aroma during the brief cooking time. ### Adjust the Thickness If the broth turns out too thin, dissolve one to two extra tablespoons of toasted flour in cold water, stir it in at the end, and simmer for one more minute. ![Fresh spearmint leaves, used to season the Chilean wild mushroom broth (caldo de digüeñes).](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-spearmint-caldo-de-diguenes.jpg) | Original Ingredient | Substitute | Notes | | --- | --- | --- | | Digüeñes mushrooms | Fresh shiitake or oyster mushrooms | Won’t replicate the exact texture, but adds a similar earthy note | | Toasted flour (harina tostada) | Toasted wheat flour or cornstarch slurry | Adjust the quantity to taste, since thickening power differs | | Fresh spearmint | Fresh mint or cilantro | Use sparingly, the herb changes the aromatic profile | | Fine salt | Sea salt or vegetable bouillon | Bouillon adds extra flavor layers, so reduce added salt | ## Frequently Asked Questions (FAQs) ### 1. How do I thicken it if it turns out too thin? Stir in one to two extra tablespoons of toasted flour dissolved in cold water at the end and simmer for one more minute; mix well so it blends in without upsetting the balance. ### 2. Which Mapuche herbs enhance the flavor? Dried or fresh spearmint is traditional, but you can add cilantro or parsley at the end for freshness; use it sparingly so it doesn’t overpower the subtle sweetness of the digüeñes. ### 3. Is this dish suitable for vegans? Absolutely, since it contains no animal products; swap the oil for a vegetable oil if you like, keeping its simple, natural Mapuche character intact. ### 4. How long does it keep refrigerated? Up to 2 days in an airtight container; reheat over low heat with a splash of water to loosen the texture, since it tends to thicken as it cools. ## What Is Caldo de Digüeñes? Caldo de digüeñes is a warm Chilean soup built around digüeñes, a foraged wild mushroom native to the temperate rainforests of southern Chile, simmered with toasted flour and spearmint into a light, earthy broth. ## History of Caldo de Digüeñes in Chile Being an endemic fungus, the digüeñe is directly tied to the conservation needs of Chile’s native forest in the south of the country, so it must be harvested using sustainable practices. Digüeñes are traditionally foraged each spring by Mapuche communities from the branches of Nothofagus trees, and this broth became a way to make full use of a short, seasonal harvest. ## Did You Know? Digüeñes are recognized for their multiple health benefits, thanks to their high content of B vitamins and vitamin E, which help maintain healthy skin and vision. ## Recommended - [Chilean digüeñes mushroom salad](https://www.chileanfoodrecipes.com/diguenes-salad-recipe/) - [Chilean beef foot broth](https://www.chileanfoodrecipes.com/chilean-beef-foot-broth-caldo-de-pata-recipe/) - [Chilean Mapuche pea muday](https://www.chileanfoodrecipes.com/chilean-pea-muday-mapuche-recipe/) - [Chilean pumpkin cream soup](https://www.chileanfoodrecipes.com/chilean-pumpkin-cream-soup-recipe/)