CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. In Mexican homes, cooks traditionally use white mushrooms for this soup, but it is also delicious with other varieties or a combination of mushrooms. Recipe from Iliana de la Vega as published in the Houston Chronicle.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms.
- Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
- In large stockpot, heat olive oil, and sauté onion 2 minutes.
- Add garlic, sauté for a few seconds.
- Add jalapeños, sliced mushrooms and huitlacoche.
- Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
- Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.
Nutrition Facts : Calories 123.5, Fat 9.6, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 7.4, Fiber 1.9, Sugar 3.5, Protein 5
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