Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup

1. 1

   Clean mushrooms.

2. 2

   Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.

3. 3

   In large stockpot, heat olive oil, and saute onion 2 minutes.

4. 4

   Add garlic, saute for a few seconds.

5. 5

   Add jalapenos, sliced mushrooms and huitlacoche.

6. 6

   Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.

7. 7

   Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.