Mushroom Soup With Roasted Tomatillos And Cactus

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Rick Bayless


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4 ounces (2 to 3 medium) tomatillos , husked and rinsed

12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes

OR one 14.5 ounce can diced tomatoes (preferably fire-roasted), drained

4 garlic cloves, unpeeled

1 small fresh hot green chile (such as serrano or jalapeƱo), stem removed

1 small white onion, cut into 3 thick slices

1 small sprig epazote (or substitute extra cilantro)

1/2 small hoja santa leaf

OR 1/8 teaspoon aniseseed, preferably freshly ground

4 large sprigs cilantro

4 cups chicken broth

1 1/2 tablespoons vegetable or olive oil

1/2 pound fresh shiitake (or other full-flavored) mushrooms, stems removed, caps sliced


4 medium (about 8 ounces total) cactus paddles (nopales)

2 dried pasilla chiles, stemmed, seeded and cut into 1/4-inch strips

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