Mushroom Soup With Roasted Tomatillos And Cactus(Sopa De Nopalitos
- 1 lb nopales cactus pieces, paddles
- olive oil
- 1/2 lb fresh tomatillo, husked and washed (about 5 medium)
- 1/2 lb ripe tomatoes (about 2 medium)
- 8 cloves garlic, peeled and finely minced
- 1/3 cup sliced jalapeno pepper
- 1 onion, cut into 1/2 inch-thick slices
- 1/4 teaspoon ground aniseed
- 6 cups vegetable stock
- 9 sprigs cilantro
- 1/2 lb fresh shiitake mushroom, stems removed and thinly sliced
- salt and pepper, to taste
- Preheat broiler.
- If nopales have thorns, carefully trim them from cactus paddles with scissors, then rub paddles with clean plastic scouring pad to get rid of the very small ones.
- Rinse with water and brush each side with a little olive oil.
- Set on a cookie sheet and broil, turning occasionally, until limp, (10 to 15 minutes).
- Set the cooked cactus paddles aside to cool.
- When cool, cut in half lengthwise, then cut each half into 1/4-inch-wide slices.
- Place the tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots, about 4 minutes.
- Turn and broil on other side.
- Set aside to cool; peel tomatoes when cool.
- While the cactus is being cooked, combine the garlic, jalapenos, onion, anise seed and olive oil in large stockpot.
- Saute until onions are tender (not browned) and garlic is fragrant, about 6 minutes.
- Combine roasted vegetables in food processor with 2 cups of the vegetable stock and the cilantro.
- Puree until chunky smooth.
- Add the puree to the garlic and onion mixture with remaining stock and simmer over medium flame.
- Add mushrooms, reduce heat to low, cover and simmer approximately 20 minutes.
- Add cactus pieces to soup and simmer 5 more minutes.
- Serve hot.
nopales cactus, olive oil, fresh tomatillo, tomatoes, garlic, jalapeno pepper, onion, ground aniseed, vegetable stock, cilantro, fresh shiitake mushroom, salt
Taken from www.food.com/recipe/mushroom-soup-with-roasted-tomatillos-and-cactus-sopa-de-nopalitos-86000 (may not work)