Caldo De Hongos Y Huitlacoche Mushroom Huitlacoche Soup Recipes

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CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP



Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. In Mexican homes, cooks traditionally use white mushrooms for this soup, but it is also delicious with other varieties or a combination of mushrooms. Recipe from Iliana de la Vega as published in the Houston Chronicle.

Provided by Molly53

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 123.5, Fat 9.6, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 7.4, Fiber 1.9, Sugar 3.5, Protein 5

CALDO DE HONGOS



Caldo De Hongos image

This is a delicious, very simple soup with great flavors. It is largely broth/water-based with some easy ingredients to add flavor. You can decrease the amount of jalapeno if you'd prefer it to be a bit milder (or remove the seeds and ribs from the jalapenos). I received this from a friend at my bridal shower. This is the basic recipe, but you could always add more to the soup if you wanted to make it heartier or use it as an entree - another 1 lb of mushrooms works well, or some shredded chicken, beans, etc.

Provided by Starrynews

Categories     Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb mushroom, finely sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 jalapenos, chopped
8 cups water or 8 cups chicken broth
salt and pepper, to taste
1/4 cup cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
  • Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
  • Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
  • Add water or broth, salt and pepper to taste, and cilantro.
  • Bring to a boil, then serve immediately.

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