Huitlacoche Soup

• 3 tablespoons vegetable oil or lard
• 1 onion medium -size, finely minced, about 1 cup
• 2 garlic cloves minced, about 1 tablespoon
• 3 poblano chiles roasted, peeled and seeded, finely chopp
• 8 ounces huitlacoche Fresh
• 2 cups epazote tbl Dried, or 1/4 minced fresh epazote
• 1 cup light cream or Heavy
• salt
• freshly ground black pepper

1. Heat the oil or lard in a large skillet over medium-high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes.
2. Add the chiles and cook for another 3 minutes, stirring occasionally. Add the Huitlacoche and epazote, reduce the heat to medium, and simmer, uncovered, stirring occasionally, for about 5 minutes.
3. Let cool slightly. In two or more batches, process the mixture to a smooth puree in a blender or food processor fitted with the steel blade, adding enough chicken stock to facilitate blending. Pour the puree into a large, heavy saucepan and bring to a boil, stirring. Add the remaining chicken stock a cup or two at a time until the mixture is the consistency of a thin cream soup. Stir in the cream, bring to a boil, reduce the heat to medium, and

vegetable oil, onion, garlic, chiles, ubc, light cream, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Huitlacoche-Soup-1659587 (may not work)