Mushroom Soup with Roasted Tomatillos and Cactus(Sopa de Nopalitos

Recipe by Molly53
READY IN: 40mins


  • 1
    lb nopales cactus pieces, paddles
  • 12
    lb fresh tomatillo, husked and washed (about 5 medium)
  • 12
    lb ripe tomatoes (about 2 medium)
  • 8
    cloves garlic, peeled and finely minced
  • 13
    cup sliced jalapeno pepper
  • 1
    onion, cut into 1/2 inch-thick slices
  • 14
    teaspoon ground aniseed
  • 6
    cups vegetable stock
  • 9
    sprigs cilantro
  • 12
    lb fresh shiitake mushroom, stems removed and thinly sliced
  • salt and pepper, to taste


  • 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.