Serves: 4
Total Calories: 809
1. Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots. Transfer the roasted garlic and tomatillos, as they are ready, to a blender. Add the cilantro, oregano, and 1 cup of the chicken broth. Blend until smooth. Transfer to a large saucepan.
2. Add the remaining broth and rice. Bring to a boil. Reduce the heat and simmer until the rice is tender, about 15 minutes.
3. Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes. Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes. Transfer to the soup pot. Add the salt. Simmer the soup for 5 minutes, covered, to blend the flavors.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mushroom and Tomatillo Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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