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.