Prep your ingredients appropriately and place in bowl with onion separated.
Smash, peel, and finely mince 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.
Melt butter in a large heavy pot over medium heat. Add onion and a pinch of salt and cook, stirring occasionally with a spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, paprika, dried dill, and dried thyme and cook, stirring often, until fragrant, about 2 minutes.
Add vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.
Whisk 2 cups milk and ¼ cup all-purpose flour in a small bowl or measuring glass to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat spoon, about 8 minutes. Remove from heat.
Mix sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and black pepper.
Ladle soup into bowls and top each with a dollop of sour cream, some reserved parsley, and a pinch of paprika.
To Make the Fry Bread
Boil potatoes until fork tender. Once drained, use a ricer to easily mash up potatoes.
Combine warm mashed potatoes with flour, yeast, salt, sugar, and vegetable oil. Slowly add the milk until you can form a dough ball. Cover the bowl and let the dough rise. Peel the garlic cloves and divide them in halves.
Divide the dough into 4 equal parts and press the dough flatter using your hand and make sure it's not too thick, but also not too thin. Create a few slits in the dough using a knife before cooking.
Fry the bread on both sides for a few minutes, until both sides are beautiful golden brown. Transfer the bread to paper towels to remove any excess oil and immediately run a piece of garlic over the warm bread and season with a bit of salt.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.