Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup

• 2 lbs mushrooms (any kind or a mixture of kinds)
• 1/4 cup olive oil
• 1 medium white onion, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 jalapenos, seeded and chopped (or to taste)
• 1 cup Huitlacoche (canned is fine)
• 6 cups water (canned is fine) or 6 cups chicken broth (canned is fine)
• 1/4 cup fresh epazote leaves or 1/4 cup cilantro

1. Clean mushrooms.
2. Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
3. In large stockpot, heat olive oil, and saute onion 2 minutes.
4. Add garlic, saute for a few seconds.
5. Add jalapenos, sliced mushrooms and huitlacoche.
6. Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
7. Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

mushrooms, olive oil, white onion, garlic, jalapenos, water, epazote

Taken from www.food.com/recipe/caldo-de-hongos-y-huitlacoche-mushroom-huitlacoche-soup-356587 (may not work)