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Yosemite’s historic hotel serves up gourmet fare

Campfire cooking at Yosemite National Park isn't about hamburgers and hotdogs. Hearty American cooking is served up daily at the historic Ahwahnee hotel. Executive chef Terry Sheehan was invited on "Today" to share her recipe for cheddar cheese soup, perfect to warm a cold winter night. Vegetable BrothTerry SheehanMakes 1 gallonToss vegetables in oil. Lay oiled vegetables on sheet tray and roast a
/ Source: TODAY

Campfire cooking at Yosemite National Park isn't about hamburgers and hotdogs. Hearty American cooking is served up daily at the historic Ahwahnee hotel. Executive chef Terry Sheehan was invited on "Today" to share her recipe for cheddar cheese soup, perfect to warm a cold winter night.



Vegetable BrothTerry Sheehan

Makes 1 gallon

Toss vegetables in oil. Lay oiled vegetables on sheet tray and roast at 400 degrees, turn frequently to make sure all exposed surfaces are well browned. Place roasted vegetables in a stockpot, add water and sachet and simmer for 30 to 40 minutes. Remove sachet and discard, strain the stock through a fine chinois, and adjust seasoning.

9123487395932693560492vegetable oil0.25cup1/4 cup trans-fat free vegetable oilonions2cup2 cups onions, coarse choppedleeks2cup2 cups leeks, root end removed, washed thoroughly, coarse chopped,celery2cup2 cups celery, coarse choppedcarrots2cup2 cups carrots, peeled, coarse choppedparsnips2cup2 cups parsnips, peeled, coarse choppedtomatoes2cup2 cups tomatoes, coarse choppedgarlic cloves4.54 to 5 garlic cloves, crushedcold water4.5quart4-1/2 quarts cold waterSachet (see below)Kosher salt

Sachet (Herbs and spices tied in a cheesecloth bag)Terry Sheehan 91234872693560492parsley stems11.510 to 12 parsley stemsthyme4sprig3 to 4 sprigs thyme bay leaves32 to 3 bay leavespeppercorns1212 black peppercornscloves33 whole clovestoasted fennel seeds1tablespoon1 tablespoon toasted fennel seeds