Caraway Sour Cream Soup
A small bowl of this rich soup goes a long way. It's delicious served with crusty French bread.—Kim Gilliland, Simi Valley, California
Total TimePrep/Total Time: 20 min.
- 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 sour cream
- 1/2 cup milk
- Salt and pepper to taste
- 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.
Nutrition Facts1 cup: 170 calories, 10g fat (6g saturated fat), 34mg cholesterol, 551mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 4g protein.
Originally published as Caraway Sour Cream Soup in Taste of Home October/November 1998
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