Our specialty mezcal margarita! Mezgarita? Is that a thing? Making it a thing 💁🏻‍♀️ This cocktail is the perfect blend of @chareauspirit , @lalunamezcal , lime juice, and simple syrup. Just one sip will transport you to (albeit mentally) to a sunny, sandy beach ☀️

Roasty Toasty Margarita

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Clean the mushrooms with a damp cloth and slice them. Chop the onion, mince the garlic, and dice the carrots and celery.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Sauté the Vegetables

Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms release their moisture and start to brown.

Add Garlic and Mushrooms

Add the diced carrots and celery to the pot. Stir well and cook for another 5 minutes.

Incorporate Carrots and Celery

Pour in the vegetable broth, add thyme, and season with salt and black pepper to taste. Bring to a boil.

Add Broth and Seasoning

Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes until all vegetables are tender.

Simmer the Soup

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Blend the Soup

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Adjust Seasoning

Ladle the soup into bowls and garnish with chopped parsley and croutons if desired. Serve warm.

Garnish and Serve

Fresh mushrooms (any variety, such as cremini or button)

Onion, chopped

Garlic, minced

Carrots, diced

Celery stalks, diced

Vegetable broth

Olive oil

Thyme (dried or fresh)

Salt

Black pepper

Chopped fresh parsley

Croutons