OK, so here is our second most common recipe for huitlacoche. I know, it looks like sludge or some Oliver Twist style gruel, but, ultimately, it's just like cream of mushroom soup. Maybe you could eat it with your eyes closed.
Cream of Huitlacoche
Ingredients
2 Tbsp. olive oil
2 Tbsp. butter
1 cup onion, chopped
1 cup leeks, chopped
1 Tbsp. garlic, minced
1 jalapeño, seeded and chopped
1 cup huitlacoche
salt and pepper, to taste
3 cups chicken stock
3 cups cream
1 Tbsp. cilantro
Directions
1 - Melt butter with olive oil in a large pot over low heat.
2 - Add the onions, leeks and jalapeños, and cook over low heat for 10 to 15 minutes.
3 - Add the huitlacoche, stir well, and continue to cook for about 10 more minutes.
4 - Add the garlic, salt and pepper. Cook for 2 more minutes, and add the chicken stock. Simmer for 30 minutes, stirring occasionally.
5 - Allow the soup to cool a bit. Then blend in a blender or food processor.
6 - Return blended soup to the pot over medium heat. Simmer until the soup thickens, about 30 to 45 minutes.
7 - Add the cream and more salt and pepper, if desired. Stir occasionally.
8 - Serve hot, topped with cilantro and accompanied by a crusty bolillo (or crackers or regular bread, whatever you got).
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