Serves: 4

Cook Time: 60 Minutes

What you get:

• 3 White Peaches
• 2 Heirloom Tomatoes
• 1 Carrot
• 1 Spanish Onion
• 1 Bunch of Celery
• 16 oz Vegetable Stock
• 16 oz Mushroom Stock
• 1 Leek
• 1 Bunch Parsley
• 3 Dried Guajillo Peppers
• 1 Lime
• Sprig of Fresh Thyme
• Sprig of Fresh Rosemary

What you need:

• Dry White Wine
• Sugar
• Olive Oil
• Avocado Oil
• Sea Salt
• Pepper

Allergens: Nightshades, Celery, Garlic (in stock), Sulfites

See Recipe