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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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