Dinner at Murphin Ridge Inn
Dinner is served between 5:30 and 7:30 pm.
Do to increased bookings, we cannot accept dinner reservations for non-Inn guests until further notice.
Fine spirits, wines and assorted beers are available for dinner every evening.
| 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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