MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS

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Mushroom Soup with Roasted Tomatillos and Cactus(Sopa de Nopalitos image

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

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

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.

incoro op gamer
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This is a great soup for a party or potluck.


Rose Malik
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I love the combination of mushrooms and tomatillos in this soup.


Zemira Rogers
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This soup is a great way to use up leftover vegetables.


Kayla Morse
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I'm so glad I tried this recipe. It's a great way to change up my usual soup routine.


Fatima Adnan
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This is a unique and flavorful soup. I'll definitely be making it again.


Tony Agosto
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This soup is delicious! I love the smoky flavor of the roasted tomatillos.


Basir Akbarzada
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I'm so glad I found this recipe! It's a great way to use up leftover mushrooms.


Farhan Hussain
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This is a great recipe for a cold winter day. The soup is so warm and comforting.


Kshetra Sunuwar
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This soup is so flavorful and hearty. I love the combination of mushrooms, tomatillos, and cactus.


Md Kibria
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I made this soup for a party and it was a hit! Everyone loved the unique flavor.


uziel
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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
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I'm not a big fan of mushrooms, but I really enjoyed this soup. The tomatillos and cactus add a lot of flavor.


Emelylol
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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
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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
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This soup is amazing! I love the combination of mushrooms, tomatillos, and cactus. It's so flavorful and hearty.


Zoha Malik
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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
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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