Fall Soups: Make and Take

Did you know that the word “Soup” has history — the word being derived from "sop" or "sup," which consisted of a slice of bread on which broth was poured. Our soups have become more complex and richer than in the past, but on a cold fall day, a warm bowl of soup is restorative. Come and prep 3 different soups (Lasagna, Chicken tortilla and Red lentil) in this class, cooking them at home. And you will have supper or lunch for a while.  Soups can be slow cooked, stove top cooked, frozen or divided into smaller portions. Bring 3 containers such as a soup pot, a slow cooker, or large 12-14 cup bowls to class. A cutting board and your favorite chopping knife are not necessary, but helpful.  All soups can be adapted for gluten free or vegan if requested.