Best Mushroom Soup With Roasted Tomatillos And Cactussopa De Nopalitos Recipes

MARVELOUS MUSHROOM SOUP

Marvelous Mushroom Soup image

Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 pounds fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese and minced fresh parsley, optional

Steps:

In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

Nutrition Facts : Calories 278 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS

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

Ingredients

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.