Soup for Wednesday, April 10th.
(We try to update this every day. If we haven’t gotten to it yet, you can call the cafe at 223-5200 x16 and find out what’s on.)
Erin Ruddell was a bread baker here for years, now she is creating a variety of delicious soups, offering a vegetarian and a meat-based selection each day. As with everything we make, we are applying our normal high standards of quality to the ingredient sourcing and preparation of these soups. Please try them out and let us know what you think!
Today’s selections are
African Peanut Soup with Chicken A rich and flavorful soup featuring Misty Knoll chicken, Yukon gold potatoes from Foote Brook Farm, plenty of ginger and garlic, organic peanut butter, and some red pepper for kick.
Hungarian Mushroom (vegetarian) Fresh mushrooms flavored with dill, sweet paprika, and finished with cream from Monument Farms Dairy.