Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup - cooking recipe

Ingredients

1 large white onion, peeled and minced
1 garlic clove, peeled and minced
4 tablespoons butter
2 ears corn, kernels cut off
3 poblano chiles, roasted, peeled, seeded, and cut in strips
1 cup zucchini, coarsely chopped
2 cups mushrooms, sliced
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
6 cups chicken broth
Toppings
5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
creme fraiche or sour cream

Preparation

In a large heavy pot, melt butter and saute the garlic and onions until translucent, about 3 minutes.
Add the corn kernels, chiles, and zucchini and cook for two more minutes.
Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
Add chicken broth and bring to a boil.
Lower heat and simmer and additional 10 to 12 minutes.
Adjust salt to taste.
Serve with a tortilla squares and a spoonful of creme fraiche or heavy cream.