Caraway Sour Cream Soup Recipe

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A small bowl of this rich soup goes a long way. It's delicious served with crusty French bread.—Kim Gilliland, Simi Valley, California

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Caraway Sour Cream Soup Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

2 medium onions, diced
1 cup diced celery
1 cup diced carrots
1 tablespoon caraway seeds
3 tablespoons butter
1/2 cup 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

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.

Nutritional Facts 1 serving (1 cup) equals 170 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 551 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Caraway Sour Cream Soup in Taste of Home October/November 1998, p41

Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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