Caldo de Huitlacoche (Huitlacoche Soup)

(Mexico City/CentralMexico) Ingredients: 3  tablespoons lard or vegetable oil l    medium onion sliced in thin half-moons (about l cup) 2   medium cloves garlic, minced 3    poblano, Anaheim, or California long green chiles, roasted, peeled, and seeded by directions on, diced l/2 pound frone or fresh huitlacoche or use an eight-ounce can huitlacoche 2   tablespoons fresh or  dried epazote 8   cups (or as needed) Caldo de Pollo l    cup heavy cream or light cream Salt and freshly ground black pepper to taste Cooking directions: In large skillet, heat lard or oil over medium-high heat until very hot but not quite smoking. Add onion and garlic and saute, stirring occasionally, until onion is golden and translucent, about 5 minutes. Add the diced chiles and cook for another 3 minutes, stirring occasionally. Add huitlacoche and epazote. Reduce heat to medium and simmer uncovered for about 5 minutes. Let cool slightly. In two or more batches, process the mixture to a smooth puree in blender, adding enough chicken stock to facilitate blending. Pour the puree into a large heavy saucepan and bring to a boil, stirring. Add remaining chicken stock a cup or two at a time until it is the consistency of a thin cream soup. Stir in cream, bring to a boil, and simmer another 5 minutes. Taste for seasoning and add salt and pepper to taste. Yield: About 10 cups.