Recipe: Black Garlic and Mushroom Soup

Before the winter turns into spring, make yourself a delicious soup that will warm you to your toes!

Ingredients

• One large onion, chopped
• 3 celery stalks, chopped
• 2 lb. mushrooms, washed and sliced
• 2 quarts vegetable or chicken stock
• 1 teaspoon thyme
• 4-oz bag Quarter Moon Farm black garlic,
• salt & pepper, to taste

Directions

1. “Sweat’ chopped onion and celery in a medium-sized pot in a little olive oil over low heat for about 5 minutes. Sweating brings out the flavors of the vegetables and allows the flavors to mingle (don’t allow them to brown).
2. Add sliced mushrooms and salt and pepper, to taste. Stir gently over low heat for a few minutes. 
3. Add stock and thyme; bring to a boil.
4. Peel black garlic cloves and add them to the pot.
5. Turn heat to low and simmer for about 20 minutes.
6. Blend soup with a hand-held mixer, blender, or food processor.

Serve with a hearty bread. Mmmm!