Fall was just made for soup, but we’re not going to stop there: In this class, Renee Beaudoin will teach you how to take the humble soup to the next level with delicious homemade stock (some for now and some to stash away) and a variety of accompaniments. You’ll make roasted vegetable and mushroom stock that you’ll use to make an Autumn squash and miso soup topped with yogurt and homemade chili oil (enough to stock up your Pantry for these cozy months ahead).
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
All classes are listed in Pacific Daylight Time.