Simple cheesy vegetable chowder. For this comforting soup you can throw in any and all of your favorite veggies, fresh, frozen or leftover. Cook on stove top or in a crock pot. If using a crock pot, saute onion, celery and carrots first, then add to the crock pot with everything else except flour, water, milk and cheese and cook for about 6-8 hours on low. Just before serving, finish with flour and water to thicken, and add milk and cheese and continue heating until the cheese is melted.
An Urban Cottage: Tom Ka Soup/1 quart chicken stock 1 thumb-sized piece of ginger, diced 2 tablespoons lemongrass, chopped I added the ginger and lemongrass to the stock and heated just to boiling. I let the ginger and lemongrass steep in the hot stock for about 1/2 hour and then added: 1 14 oz. can coconut milk Juice of two limes 4 tablespoons of fish sauce 2 tablespoons Sriracha (to taste or optional)