Time: 45 minutes

• ½ cup olive oil
  
• 1 large white onion, chopped
  
• 1 Tablespoon ground garlic
  
• 3 jalapeños, chopped
  
• 3 cups huitlacoche
  
• 2 Tablespoons epazote or cilantro
  
• 1 gallon chicken stock
  
• 2 small potatoes, peeled and diced
  
• 1 cup crème fraiche
  
• 4-6 sprigs fresh cilantro, for garnish

Sautée onion, garlic and jalapenos in saucepan with olive oil until onions are translucent. Add chicken stock and bring to a boil. Simmer for 5 minutes.
Then, add huitlacoche and potatoes and simmer for 10 minutes.

Place entire mixture in blender and purée. Add salt and pepper to taste.

Garnish each portion with a dollop of crème fraiche and a sprig of cilantro to serve.