Mushroom Soup with Roasted Tomatillos and Cactus - Rick Bayless

Ingredients

• 4 ounces (2 to 3 medium) tomatillos, husked and rinsed
• 12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes OR one 14.5 ounce can diced tomatoes (preferably fire roasted), drained
• 4 garlic cloves, unpeeled
• 1 small fresh hot green chile (such as serrano or jalapeño), stem removed
• 1 small white onion, cut into 3 thick slices
• 1 small epazote (or substitute extra cilantro)
• 1/2 small hoja santa leaf OR 1/8 teaspoon aniseseed, preferably freshly ground
• 4 large sprigs cilantro
• 4 cups chicken broth
• 1 1/2 tablespoons vegetable or olive oil
• 1/2 pound fresh shiitake (or other full-flavored) mushrooms, stems removed, caps sliced
• 4 medium (about 8 ounces total) nopales (cactus paddles)
• 2 dried pasilla chiles, stemmed, seeded and cut into 1/4-inch strips