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cream of huitlacoche soup cuitlacoche

Cream of Huitlacoche Soup

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Paula Bendfeldt-Diaz

Ingredients

  • 1 tablespoon good olive oil
  • 2 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 2 cups of huitlacoche mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon corn starch
  • ½   cup dry white wine
  • 1   cup half-and-half
  • ½ cup low sodium chicken stock plus 2 tablespoons
  • 1/4 cup Mexican cream
  • 1/2 cup minced fresh flat-leaf parsley

Instructions

  1. Heat oil and butter on medium heat. Add onion and garlic and saute until onion is translucent.
  2. Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly until all liquid evaporates.
  3. Remove huitlacoche mixture from heat and pour in blender.
  4. Add half and half and blend until smooth.
  5. Return the huitlacoche mixture to the pan.
  6. Add ½ cup chicken stock and wine and simmer for 5 minutes.
  7. Mix two tablespoons of chicken stock and corn starch and add to the mixture moving constantly until it reaches desired consistency.
  8. Remove from heat, serve and top with a tablespoon or two of Mexican cream and parsley for garnish.