“There ain’t a body, be it mouse or man, that ain’t made better by a little soup.” (Kate DiCamillo)
I like things that make me feel warm and fuzzy. Whether inside or out. Even just the phrase “warm and fuzzy” makes me feel a little warm and fuzzy.
My top 10 list of warm and fuzzy stuff, lately:
1. My brand new little cousin-once-removed, Grace Elizabeth Anderson… isn’t she precious?
2. Hair bows
3. Winter coat window shopping at ModCloth.
Because their coats are just so purty.
4. The Avett Brothers’ new album.
5. George MacDonald stories.
6. The very autumn-ish weather we’ve been having.
8. Other (non-Totoro) animated films.
9. Discovering that Totoro has cameo appearances in certain other (non-Totoro) animated films.
Of course, soup is a warm and fuzzy mainstay, in my world.
This recipe is for a very tasty vegetable soup… for this time of year, it is utter perfection.
Harvest Vegetable Soup (Adapted ever-so-slightly from Make It Do)
-A few cloves of garlic OR about 1/3 C of minced onion
-4 C Chicken stock
-2 small potatoes
-Veggies of you choosing (I used carrots, peas, and squash)
-1/4 C butter
-1/3 C flour
-2 C milk (I didn’t actually measure, so… this is a guesstimate)
-4 oz. cream cheese
-1 C shredded cheddar cheese
-Salt and pepper, to taste
Heat some olive oil in a large stock pot and gently sautee your garlic (or onion). Pour in chicken stock, then add chopped potatoes. Bring to a boil. Cover the pot and reduce to a simmer.
Prep your veggies and sautee (in a separate pan) until soft and golden. Set aside.
Melt the butter and then slowly add in the flour and whisk to make a roux. Whisk in the milk and allow the liquid to thicken.
Pour the milk mixture in with the stock, then add the remaining veggies.
Add the cream cheese to the pot, in pieces, then the shredded cheddar. Allow cheeses to melt. Season with salt and pepper.