Hearty soups brimming with organic farm fresh veggies, grains, beans and organic meat are wonderful meals for the autumn season. Terese’s team-tasted signature recipes have been favorites among her cooking students for almost two decades. Come and taste for yourself. You will learn to make: Pasta Fagioli with kale and turkey sausage, creamy cauliflower and leek bisque (so good you won't believe it’s non-dairy), carrot ginger Thai-style winter squash soup, and split pea with barley and smoked turkey.
