Dinner at Murphin Ridge Inn
The Dining House is open to Non-Inn guests and are invited to dine with us every evening from 5:30 p.m. - 8:00 p.m. Reservations recommended.
Fine spirits, wines, and assorted beers are now available for dinner Monday through Saturday.
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| Carrot Potato Soup |
2 T unsalted butter
1 medium onion diced
2 T sugar
10 carrots diced
10 yukon gold potatoes peeled and diced |
1 quart chicken stock
bouillon
1 bay leaf
2 cups cream
Salt and pepper to taste
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Directions: Heat stock over medium-high heat, then add butter and wait until it bubbles. Add the onion and sugar, allowing the onion to sweat until translucent (about 5 minutes). Add the carrots, potatoes, chicken stock, bouillon, and bay leaf.
Bring to a boil, reduce the heat and simmer for 40 minutes until the vegetables are tender. Puree the soup in batches being careful to remove the bay leaf and vent the blender cover.
Return the soup to the stove, add the cream, and warm the soup, but do not allow it to boil. Adjust the soup's thickness with stock or water and season with fresh pepper and salt.
Serves 8-10. |
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