Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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