Ingredients:
1 lb nopales cactus pieces, paddles
olive oil
1/2 lb fresh tomatillos, 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 peppers
1 onions, cut into 1/2 inch-thick slices
1/4 teaspoon ground aniseed
6 cups vegetable stock
9 sprigs cilantro
1/2 lb fresh shiitake mushrooms, stems removed and thinly sliced
salt and pepper, to taste
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.