Souper #Workshop

     I have taught soap making classes many times.  I am comfortable there but, it is time to stretch my wings.  Slowly moving towards sharing all I have learned about the plant world.  I continue to learn and grow and sometimes feel stuck in the mire of never knowing enough.  But, this year at the International Herb Symposium I looked around and thought I have arrived (not at a final destination but at a point in time). After ten years of study I feel like I know something, more than a little something and it is time to pass it on to more than just my family.
    I'm starting with my first love - cooking.  I am making a big pot of chicken soup. It is after all the what soothes all ailments, right?  I will have it for my students to enjoy while we talk about the ingredients I use to boost the immune system and add that extra something.  Class is Sunday, October 25, from noon until 2.  Sign up at my facebook  event or message me here.
     I will provide the recipe or the bones of my recipe for everyone to take home.  I can honestly say I have never made my chicken soup exactly the same way twice.  But, the base is the same; a good free range chicken, organic vegetables and lots of herbs.  From there the possibilities are endless.

Chicken Potato Soup

     My chicken potato soup started after my daughter's open house at the high school.  She is taking culinary this year and they were doing a baked potato fund raiser.  I was gifted a pile of baked potatoes.  I scooped out the insides for the soup and make potato skins for an appetizer.  As the week went on the soup morphed as I added the leftover vegetables from dinner to the pot.  A little sauteed squash here, some chopped green beans there  and it just became more delicious as time went on.