Soup and Cornbread Weekend (Gluten-free)

Nothing warms the bones after a day of exploring the Sanctuary grounds like a pot of hot soup! Book a room at the Homestead Friday, March 24 and/or Saturday March 25 and you’ll be treated to complimentary Mushroom-Barley Soup and Cornbread Muffins prepared with love by Chef Sara. Both recipes are gluten-free and nut-free; the soup contains soy. The soup can be served as lunch (12 p.m.) on Saturday or Sunday OR dinner (5 p.m.) on Saturday, depending the time frame that guests are booked to stay. Please leave a note in your reservation which time you’d like to enjoy your soup!