MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS
This lovely soup served steaming hot brings home the advantage of warm-climate cuisines on frosty cold winter days. The soup is thick, delicious and piquant. From Riven Rock Gardens as published in our local newspaper.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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incoro op gamer
[email protected]This is a great soup for a party or potluck.
Rose Malik
[email protected]I love the combination of mushrooms and tomatillos in this soup.
Zemira Rogers
[email protected]This soup is a great way to use up leftover vegetables.
Kayla Morse
[email protected]I'm so glad I tried this recipe. It's a great way to change up my usual soup routine.
Fatima Adnan
[email protected]This is a unique and flavorful soup. I'll definitely be making it again.
Tony Agosto
[email protected]This soup is delicious! I love the smoky flavor of the roasted tomatillos.
Basir Akbarzada
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover mushrooms.
Farhan Hussain
[email protected]This is a great recipe for a cold winter day. The soup is so warm and comforting.
Kshetra Sunuwar
[email protected]This soup is so flavorful and hearty. I love the combination of mushrooms, tomatillos, and cactus.
Md Kibria
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor.
uziel
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in the pot and let it simmer.
Moee Mb
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The tomatillos and cactus add a lot of flavor.
Emelylol
[email protected]This soup is a great way to use up leftover mushrooms. I also added some chopped poblano peppers to give it a bit of a kick.
Roman Mollha
[email protected]I wasn't sure what to expect from this recipe, but I'm so glad I tried it! The soup is delicious and so unique. I'll definitely be making it again.
Zariq Awan
[email protected]This soup is amazing! I love the combination of mushrooms, tomatillos, and cactus. It's so flavorful and hearty.
Zoha Malik
[email protected]I'm so impressed with this recipe! The soup is creamy and flavorful, and the roasted tomatillos and cactus add a nice touch of smokiness and texture. I'll definitely be making this again.
Bipana Regmi
[email protected]This mushroom soup with roasted tomatillos and cactus is a delightful fusion of flavors. The roasted tomatillos add a smoky depth to the broth, while the cactus adds a unique texture. The mushrooms are sautéed perfectly, giving them a rich and earthy