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| Private Group Classes Available. Demonstration or Hands-On Cooking Classes Fresh Flower Arranging Classes Call for details! 909-709-8615 |
Spring Cooking Class
Mushroom & Leek Soup Recipe
By Chef Dave Collins
1 lb Chopped Fresh Mushrooms (Button, Cremini, Oyster, etc.)
1 Leek, White Part Only; Chopped
1 Carrot, Chopped
2-3 Ribs of Celery, Chopped
1 tsp Garlic, Minced
1 tsp Shallots, Minced
8 Cups Chicken Stock
Butter
Salt & Pepper To Taste
Fresh: Thyme, Parsley
In a large pot, over medium to medium/high heat, brown the leeks in a little butter.
Then add garlic, shallots, mushrooms, carrots and celery. Cook until mushrooms are
soft. Add thyme and chicken stock, simmer 10 minutes, add parsley and serve.
Mushroom & Leek Soup Recipe
By Chef Dave Collins
1 lb Chopped Fresh Mushrooms (Button, Cremini, Oyster, etc.)
1 Leek, White Part Only; Chopped
1 Carrot, Chopped
2-3 Ribs of Celery, Chopped
1 tsp Garlic, Minced
1 tsp Shallots, Minced
8 Cups Chicken Stock
Butter
Salt & Pepper To Taste
Fresh: Thyme, Parsley
In a large pot, over medium to medium/high heat, brown the leeks in a little butter.
Then add garlic, shallots, mushrooms, carrots and celery. Cook until mushrooms are
soft. Add thyme and chicken stock, simmer 10 minutes, add parsley and serve.
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