Cactus Soup with Oyster Mushrooms – Sopa de nopales con setas

Cold winter temperatures are getting even lower in Southern Ontario, so a nurturing soup is just what is needed. There are many Mexican recipes calling for nopales (paddle cactus), and soups are not excluded. My recipe has a Central Mexico style, although there are other recipes from all over the country. If fresh paddle cactus is not available in your region, pickled nopales from a jar may be used instead, just make sure to rinse very well a couple of times, since some brands could be fiercely spicy, then drain the cactus before adding to the soup.

Cactus Soup with Oyster Mushrooms –

Sopa de nopales con setas

Printable recipe: Cactus soup with oyster mushrooms

Printable directions: How to clean, slice and cook fresh paddle cacti (nopales)

Ingredients

4 cups cooked paddle cactus strips; from fresh* (printable directions above) or rinsed and drained from jar
½ cup white onion; peeled and chopped
1-2 serrano or jalapeño peppers; washed, stems removed and chopped
1 medium tomato; washed, stem spot removed and cut into halves
1 cup oyster mushrooms; brushed clean and coarsely sliced
2 cloves garlic; peeled and minced
1 bunch cilantro; washed and chopped
1 tbsp epazote (if available or omit); washed and chopped
6 cups hot water
2 tbsp oil
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
To serve: warm corn tortillas and lime wedges

Warm up oil in a large pot over medium heat. Add onions and peppers, stirring to coat with oil; sauté for a couple of minutes until the onion becomes translucent (photo below, left). Add cactus strips and continue cooking and stirring for a couple of minutes (photo below, right):

Place tomato halves on top of the veggies, cut side down (photo below, left); cover the pot, and allow to cook until the tomato skins may be pinched and removed easily (photo below, right):

Discard tomato skins, then add minced garlic and stir in, breaking up the tomato into smaller chunks (photo below, left). Add the oyster mushrooms, half the cilantro, and the epazote, if using (photo below, right):

Pour in hot water (photo below, left). Season with salt and pepper, to taste. Bring soup to a boil, then reduce to a simmer until serving time (photo below, right):

Serve hot, sprinkling some of the reserved cilantro on top, and offer warm corn tortillas and lime wedges on the side:

This soup may be served as a light lunch, or a first course; for a full meal, add cooked beans or lentils for a vegan option; cheese for a vegetarian choice; or cooked shredded chicken for an omnivore plate.

*NOTE: If starting with fresh paddle cacti, make sure to use gloves that are indeed thorn-proof; fabric gardening gloves, latex gloves, etc. will not protect from the prickly needles, and will just exacerbate the problem, when some of the small needles get stuck in them.

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