Making soup from scratch can be a daunting thought for some. Where to begin? What ingredients to use? Why does my soup not come out as planned? This two-hour course provides the foundational techniques and basics to build great soups, chowders, stews, and stocks that are flavorful every time. We'll divide into groups to tackle vegetarian and chicken stocks and soups to bring home. This is a great skills-building workshop. Bring containers to take home leftovers. Registration fee includes all ingredients. Instructor Trisha Badger has been a home cook for more than thirty years and in summer works as a private chef on an island off the coast of Maine.