MUSHROOM AND TOMATILLO SOUP

Mushroom and Tomatillo Soup image

Number Of Ingredients 11

1/2 pound tomatillos, husks removed and rinsed
4 cloves whole garlic (medium), unpeeled
1/4 cup lightly packed coarsely chopped cilantro
1 teaspoon dried oregano (Mexican variety preferred), crumbled
4 cups canned fat-free reduced-sodium chicken broth
1/4 cup long grain white rice
2 tablespoons olive oil
1/2 medium white onion, thinly sliced
12 medium brown cremini mushrooms, sliced
4 shitake mushrooms, stemmed and sliced
1/2 teaspoon salt, or to taste

Steps:

1. Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots. Transfer the roasted garlic and tomatillos, as they are ready, to a blender. Add the cilantro, oregano, and 1 cup of the chicken broth. Blend until smooth. Transfer to a large saucepan. 2. Add the remaining broth and rice. Bring to a boil. Reduce the heat and simmer until the rice is tender, about 15 minutes. 3. Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes. Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes. Transfer to the soup pot. Add the salt. Simmer the soup for 5 minutes, covered, to blend the flavors.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves