The place to start making soup is with stock - chicken, vegetable, beef, seafood. Learn how to save ingredients as you go so that when you are ready to prepare the stock, you just have to add water and seasonings. Stock can be made and put in the freezer. When you are ready to make soup, defrost stock and you are halfway done. A variety of soups will be available to taste with freshly baked bread.
Class will be held in our historic summer kitchen. Space is limited to 10 participants, so register early!
4945 Horn Road
York, PA 17406
|Workshop Fee||$ 20.00|