Huitlacoche Soup
| Yield: | 10 Servings |
| Categories: | Mexican |
| 3 | tb | Vegetable oil or lard |
| 1 | Medium-size onion; finely minced (about 1 cup) | |
| 2 | lg | Garlic cloves; minced (about 1 tablespoon) |
| 3 | Poblano chiles; roasted, peeled and seeded, finely chopped | |
| 8 | oz | Fresh huitlacoche |
| 2 | tb | Dried epazote or 1/4 cup minced fresh epazote |
| 8 | c | Caldo de pollo; recipe follows |
| 1 | c | Heavy or light cream |
| Salt | ||
| Freshly ground black pepper |
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