Bowl of Mushroom & Cactus Soup
(click to enlarge)

Mushroom & Cactus Soup


Mexico City   -   Sopa de Honges y Nopales
Makes:
Effort:
Sched:
DoAhead:  		 5-1/2 cups
***
2-1/4 hrs
Yes		 This spectacularly flavorful soup is sure to please. It can be made vegetarian, or not, depending on the broth. Good for buffet, and reheats well.

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12
4
1
4
4
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1/2
1
2
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2
8
8
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1
4
1/2
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oz
oz

cl
oz
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T
---

oz
oz
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T
c
T
-- Char
Tomatoes
Tomatillos (1)
Chili Serrano
Garlic
Onion, white
-- Herbs
Hoja Santa (2)
Epazota sprig (3)
Cilantro
-------------
Chili Pasilla (4)
Nopales (5)
Mushrooms (6)
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Oil
Broth (7)
Salt
Note:   Using the Kitchen Torch, Char all Chared Item about 3 times as long as it takes to blacken the skin to drive some of the charred flavor into the flesh. Not needed if using the Broiler method. In all cases, a few blackened flakes adhering is not a problem.
Prep   -   (1-1/4 hr)
  1. Char TOMATOES and rub off skins under running water. Cut into about 3/4 inch chunks. Set aside.
  2. Husk TOMATILLOS and char well. Brush off skins under running water. Cut into about 3/4 inch chunks.
  3. Char SERRANO and brush off skin under running water. Slice medium.
  4. Char skin-on GARLIC holding the torch well back. You want the garlic a bit softened before the skins catch on fire. Cool and peel off skins. Crush.
  5. Slice ONION thick so the slices hold together. Torch until lightly blackened on both sides.
  6. Chop CILANTRO small, using leaves and thin stems. Measure is after chopping and moderately packed.
  7. Place all Charred Items except Tomatoes, along with all Herbs items in the jar of a Blender, Mixie, or Food Processor. Run to a smooth purée, adding tomatoes as needed for smooth blending. When all is smooth, add remaining Tomatoes. This is because machines have trouble reducing stuff to purée if there is too much liquid.
  8. Disarm Nopales with your Kitchen Torch, trim the very edge and stem end. Scrape off the black dots on both sides, a fast back and forth scrape is most effective. Cut into strips 1/4 inch wide and about 1 inch long (Nopalitos).
  9. Cap PASILLAS. Cut open down one edge with kitchen shears and remove core and seeds. On a Comal or a dry iron pan, toast Pasillas, pressing down with a flat turner, until there are dark brown spots on both sides, but no burning (bitter). A 450°F/230°C Comal is good.
  10. Cut MUSHROOM CAPS in half or thirds depending on size. Slice about 1/8 inch thick at 90 degrees.
Run   -   (1 hr)
  1. In a sauce pan or similar (3 quart) heat Oil. Pour in Purée and cook stirring continuously over high heat for about 7 minutes.
  2. Stir in Broth and Mushrooms. Bring to a boil, cover, and simmer for abut 30 minutes.
  3. Stir in Nopalitos and Salt. Bring back to a boil and simmer another 10 minutes.
  4. Serve hot, garnished with chili strips. If serving as buffet, just stir the chili strips in. Accompany with Steamed Rice or soft Corn Tortillas. If using Rice, place a bowl on the table for folks to add rice to the soup as desired.
NOTES:

  1. Tomatillos:

     These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in smaller markets serving Mexican communities. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.

  2. Hoja Santa:

      Use 1/2 of a large leaf. Known as "Rootbeer Plant" for it's flavor, this is still hard to find even here in Southern California, so if you don't have it, crush 1/8 teaspoon Anise Seed in a mortar and add to the soup. For details see our Hoja Santa page.

  3. Epazota:

      An herb much used in southern Mexico and Central America, especially to season beans, but other things as well. For details see our Epazota page.

  4. Chili Pasilla:

      [Chili Negro]   This dried chili is pretty easy to find in spice sections devoted to Mexican cuisines. Ancho can also be used. For details see our Mexican Chilis page.

  5. Nopales:

      [Prickly Pear Cactus Pads]   These are available in markets serving a Mexican community. They are also available canned, though most of those are marinated. A good substitute is Green Beans. For details see our Nopales page.

  6. Mushrooms:

      The pattern recipe suggests a strongly flavored mushroom such as fresh Shiitakes. I used Criminis, and that was fine. For fresh Shiitakes, soak them in hot water as if they were dried. This transfoms their texture. For details see our Fungus page.

  7. Broth:

      The pattern recipe calls for "good chicken broth", but if you want it vegetarian, you can substitute a good vegetable broth. For an example see our recipe Vegetable Stock.
  8. The vegetables can be charred under a broiler, or over an open flame. Both methods take a lot longer than the torch, but are more "authentic".
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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