Black Garlic and Wild Mushroom Vegan Sopa de Ajo

Black Garlic and Wild Mushroom Sopa de Ajo: Earthy and Rich

Ingredients: (Source what you can from your local farmer’s market)

• 4 cloves organic black garlic, finely chopped

• 6 cloves regular garlic, thinly sliced

• 1 cup wild mushrooms (shiitake, oyster, lion’s mane, reishi, or a mix), cleaned and sliced

• 4 cups organic vegetable broth

• 2 tablespoons organic olive oil

• 1 teaspoon organic smoked paprika

• 1 teaspoon organic cumin

• 1/4 teaspoon organic red pepper flakes (optional)

• 4 slices of crusty bread, cut into cubes

• 2 tablespoons organic sherry vinegar (optional)

• Salt and pepper to taste

• Fresh organic parsley, chopped (for garnish)

Instructions:

1. Prepare the Bread:

   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.

   • Add the bread cubes and toast them until they are golden and crispy. Set aside.

2. Sauté the Garlic and Mushrooms:

   • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

   • Add the sliced garlic and cook until it becomes fragrant and slightly golden, about 2 minutes.

   • Add the wild mushrooms and cook for another 5-7 minutes until they are tender and begin to brown.

   • Stir in the chopped black garlic, smoked paprika, cumin, and red pepper flakes (if using). Cook for another 2 minutes, allowing the spices to bloom.

3. Make the Soup:

   • Pour the vegetable broth into the pot with the garlic and mushrooms, stirring to combine.

   • Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

4. Add Vinegar (Optional):

   • If you like a bit of tang, stir in the sherry vinegar just before serving. This adds a layer of complexity to the soup.

5. Assemble and Serve:

   • To serve, ladle the soup into bowls and top each with a handful of the toasted bread cubes.

   • Garnish with freshly chopped parsley and a sprinkle of salt and pepper to taste.

Enjoy!

This Organic Black Garlic and Wild Mushroom Sopa de Ajo is a deeply flavorful, earthy, and rich soup that highlights the umami notes of black garlic and the earthiness of wild mushrooms. The toasted bread cubes add a delightful crunch, while the optional sherry vinegar brings a subtle acidity that balances the richness of the dish. This soup is sure to impress with its complex flavors and satisfying warmth.