Title: Cream of Huitlacoche Soup
Categories: Vegetable Soup
Yield: 8 Servings

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

1. 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.

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

3. 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.

4. Serve hot in small bowls.

Yield: 8 servings

Approximate nutritional analysis per serving: 70 calories, 5g fat, 6mg cholesterol, 150mg sodium (before salting), 3g protein, 3g carbohydrate. ** The New York Times -- Living Arts section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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