 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A small bowl of this rich soup goes a long way. It's delicious served with crusty French bread.—Kim Gilliland, Simi Valley, California Ingredients:
2 medium onions, diced |
1 cup diced celery |
1 cup diced carrots |
1 tablespoon caraway seeds |
3 tablespoons butter |
1/2 cup king arthur unbleached all-purpose flour |
4 cups chicken or vegetable broth |
1 cup (8 ounces) sour cream |
1/2 cup milk |
salt and pepper to taste |
Directions:
1. In a large saucepan, saute onions, celery, carrots and caraway in butter until vegetables are tender. Remove from the heat; stir in flour until well blended. Gradually stir in broth. Return to the heat; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer for 10 minutes. Combine sour cream and milk; add about 1 cup broth mixture. Return all to the pan; heat through (do not boil). Season with salt and pepper. Yield: 6-8 servings.
|
|