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Cuitlacoche (Corn mushroom) Soup

Cuitlacoche* is a mushroom that grows on the corn cob. The corn mushroom has a light, earthy, sweet flavor and is even referred to as the „Mexican truffle“ in other countries. Cuitlacoche can be used in all kinds of dishes such as soups, enchiladas, quesadillas, omelets to sauces. It can be combined well with dishes to which you would normally add other mushrooms. Cuitlacoche is best suited for vegan cooking. *Cuitlacoche or Huitlacoche (pronounced: kui-tla-kot-sche or ui-tla-kot-sche).


For 12 servings:
2 liters of water
2 carrots, coarsely chopped
1/3 celeriac, coarsely chopped
3 leeks, coarsely chopped
1 onion, coarsely chopped
1 bundle cilantro (coriander)
1 celery stalk, coarsely chopped
1 clove of garlic
pepper and salt

1 bundle scallions
400g mushrooms
1 ½ cups of sour cream (approx. 300ml)
3 jars á 220g cuitlacoche*
1 clove of garlic
1 Ancho Chile*


Prepare a broth with 2 liters of water and the carrots, celery, celeriac, leek, onion, garlic and coriander. Season with salt and pepper and cook for about 40 minutes. Then strain through a sieve and reserve the onion and coriander.

Chop the garlic and scallions. Clean the mushrooms and cut them into thin slices. Heat olive oil in a soup pot and sauté garlic and scallions until translucent. Set aside.
In the same pot, sauté the mushrooms adding some olive oil when needed, add 2 jars of cuitlacoche and sauté for 2 extra minutes. Pour in vegetable broth, add sauteed garlic and green onions and simmer for another 10 min.
Then add the reserved onion and cilantro and the sour cream and blend well until smooth.
Finally add the third jar of Cuitlacoche and the ancho chile (whole), season with salt to taste and simmer for another 20 minutes.
Ready! Enjoy your meal!


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