Wrap yourself in your comfiest of blankets and get ready to enjoy your next favorite fall soup. Our Guelaguetza Mole Negro starter forms the backbone of this dish, enriched by the earthy tones of mixed mushrooms and a hint of apple cider vinegar for acidity. The blend of cumin, coriander, and garlic adds a warm, aromatic complexity, while Ayocote Morado Primary Beans contribute a creamy texture, harmoniously marrying with the velvety mole.
Ease of cooking is a highlight here, making the recipe accessible to all. The browning of mushrooms is a key step, intensifying their flavor and adding a pleasant contrast to the soup's smoothness. Blending a portion of the soup with cornstarch ensures a luxurious thickness. This dish stands out for its balance of simplicity and fall appeal, ideal for both everyday meals and special occasions.
- 1/2 cup Guelaguetza Mole Negro starter
- 2 1/2 teaspoons apple cider vinegar
- 2 tablespoons grapeseed or avocado oil + 2 tablespoons
- 1 large yellow onion, diced small
- 4 garlic cloves, minced + 2 large garlic cloves, finely chopped
- 1 teaspoon ground cumin
- Kosher salt and ground pepper to taste
- 3 cups Ayocote Primary Beans, cooked
- 3 cups vegetable, bean or chicken broth
- 1 teaspoon cornstarch
- 1lb mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
- 1 tablespoon butter
- 1 small shallot, finely chopped
- ½ tablespoon ground coriander
- Crema for garnish
- In a medium bowl, stir in Guelaguetza Mole starter, apple cider vinegar and about 3 tablespoons of the stock. Stir with a spatula until mole paste has fully dissolved. Reserve.
- In a medium pot, put 2 tablespoons oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the 4 minced garlic cloves, cumin and about 1/2 teaspoon of salt, cook until fragrant, about a minute or two.
- Stir in Guelaguetza Mole mixture, black beans, stock and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.
- While the soup cooks, prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- In a separate bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. Reserve
- After the soup has cooked for about 15 minutes, transfer 2 cups of the soup to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.
- Serve in bowls and garnish with mushrooms and crema.