Mushroom-cactus soup (Sopa de hongos y nopales) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 128) by Rick Bayless

  • cilantro
  • epazote
  • garlic
  • tomatoes
  • chicken broth
  • tomatillos
  • green chiles
  • shiitake mushrooms
  • cactus paddles
  • white onions
  • hoja santa
  • dried pasilla chiles
  • EYB Comments

    Can substitute cilantro for epazote, anise seeds for hoja santa and any mushrooms for shiitake mushrooms. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for epazote, anise seeds for hoja santa and any mushrooms for shiitake mushrooms. See recipe for variations.

  • radishseed on October 07, 2011

    Next time, I would make this with twice as many mushrooms and half as much cactus (and cut the cactus into smaller pieces). If I used button mushrooms again, I'd try sautéing them in the oil to enhance their flavor, and then adding the soup puree. As the soup stock is very good, I'd like to try the potato variation, too.

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