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Cream of Huitlacoche Soup

2 tb Extra-virgin olive oil
1 c Onion; choppped
3 cl Garlic; minced
2 Jalapeno peppers; seeded & minced
1 c Huitlacoche mushrooms
2 tb Epazote or cilantro; minced
6 c Chicken broth
1 c Cream or evaporated milk
Sea salt; finely ground & black pepper to taste


In a large heavy pot, heat the olive oil and saute the onion for about 2 minutes, until golden. Add the garlic and chilies, and saute 1 minute more. Add the huitlacoche and minced epazote or cilantro.

Add 5 cups of the stock, bring to a simmer and cook, uncovered, for about 10 minutes. Cool slightly.

Puree with an immersion blender, or in one or two batches in a food processor. Add the milk or cream, and salt and pepper to taste. Add more stock to thin, if desired.

Serve hot in small bowls.


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