Wild Mushroom and Squash Blossom Soup

Preparation

1. Step 1

   Heat 2 tablespoons of the oil in a frying pan. Add ⅔ of the onion and 2 cloves of the garlic. Cook, without browning, until translucent.

2. Step 2

   Add the squash, sprinkle with salt, cover the pan and cook for about 3 minutes. 3. Add the corn, and continue cooking for 3 more minutes.

3. Step 3

   Add the squash blossoms and cook, uncovered, until the vegetables are just tender, about 5 minutes. The mixture should not be too juicy. If necessary, reduce the liquid over a high flame.

4. Step 4

   Add the mixture to the chicken broth in a saucepan, uncovered, and heat over a low flame for a few minutes.

5. Step 5

   Chop the larger mushrooms, leaving the smaller ones whole. Heat 1 tablespoon of oil in the frying pan. Add the remaining onion and garlic, and cook until the onion is translucent. Add the mushrooms, and cook over a fairly high heat, uncovered, for about 5 minutes. Add the cilantro, and cook for 2 more minutes or until just tender.

6. Step 6

   Add the mushroom mixture to the saucepan, and simmer for about 10 minutes, so that all the flavors blend well.

7. Step 7

   Meanwhile, heat the remaining ½ tablespoon of oil in the frying pan. Add the chili or pepper strips and a sprinkle of salt, and cook for 1 minute. Serve on top of the broth.