Huitlacoche is an edible mushroom that lives on corn cobs and has a dark color, giving this soup its typical color.
Huitlacoche or cuitlacoche is the Nahuatl word for an edible mushroom widely used in Mexican cuisine. Quesadillas, omelets, soups, tacos, and more are prepared in huitlacoche.
material (For 4 people)
- Huitlacoche 1 kg, shelled and very clean
- butter
- 4 tomatoes, or ripe tomatoes, roasted, peeled and ground
- 1 chopped onion
- 2 cloves of garlic
- 1 sprig of epazote
- chicken soup 2 1/2
- 250ml milk or cream
- 375ml boiled milk
- 2 teaspoons flour to thicken
- 300 grams of cheese, 150 grams of Parmesan cheese, 150 grams of Gruyère cheese – both grated
- 1 chicken breast, cooked and chopped
Preparation:
Fry the onions and garlic. When the onions are soft, add the huitlacoche, tomato cream and epazote, season with salt and pepper, simmer for a few minutes and process with chicken broth until a smooth cream is obtained.
Melt 125 grams of butter, add flour and mix. Add the previous mixture and mix well. Bring to a boil and add milk.
To eat, arrange a few tablespoons of fresh cream, grated cheese, and a tablespoon of chicken in a deep plate, then pour black huitlacoche soup over it. Please eat warm.
