The Morris Farm continues its 2016 series of cooking and food preparation classes with Making Soup from Leftovers on Wednesday, Nov. 9 in the Morris Farm Kitchen and Learning Center at 5:30 p.m. The class will be led Peter Kraus.

If you are looking for a way to make a delicious and nutritious dinner, clean your fridge, and protect the planet, Making Soup from Leftovers, may be just what you need. It’s a tall order for a bowl of soup, but cook, baker, farmer, and soup-maker Peter Kraus claims making soup using leftovers can do all that and more. 

“Growing up on a farm I know how much effort it takes to grow food. Using food to its fullest not only saves money, it’s a way to honor the effort that goes into growing, harvesting, and preparing a meal,” says Kraus.

In the class, Peter Kraus will guide participants through planning menus that make the most of each meal. He’ll discuss the basics of soup, stock-making, and successful and unsuccessful ingredient combinations. There will also be plenty of opportunities for participants to ask questions, share stories, discuss leftover enigmas, and offer insights. The class also includes take-home recipes and a bowl of “leftover” soup. There is a $10 materials fee. All skill levels are welcome.

To register for the class, go to www.morrisfarm.org, email info@morrisfarm.org or call the Morris Farm at 882-4080.

Visit www.morrisfarm.org or www.facebook.com/TheMorrisFarm for more information.