Autumn Celebration Soup Recipe

• 6 Tbsp. (3/4 stick) unsalted butter
• 1 lrg yellow onion, minced
• 2 Tbsp. caraway seeds
• 2 c. rich homemade beef stock or possibly canned beef broth
• 1 c. dry white wine
• 2 Tbsp. Hungarian sweet paprika
• 2 x to 2 1/2 pounds rutabagas, peeled and cut into 1 inch cubes
• 2 x Finnish yellow or possibly all-purpose potatoes, peeled and cubed
• 4 x carrots, peeled and sliced
• 8 x to 10 c. water
• 3 c. lowfat milk
• 1 c. whipping cream Salt and freshly grnd pepper to taste Lowfat sour cream Crisp cooked bacon, minced

1. Heat butter in large stockpot over medium heat.
2. Add in onion and caraway seeds and saute/fry till onion is soft.
3. Stir in stock, wine and paprika.
4. Add in rutabagas, potatoes and carrots, and pour in sufficient water to cover vegetables by 1 inch.
5. Heat to boiling.
6. Reduce heat and simmer till vegetables are tender, 45 to 60 min.
7. Remove soup from heat and stir in lowfat milk, cream and salt and pepper to taste.
8. Puree soup in batches in blender or possibly food processor fitted with steel blade.
9. Pour into clean pot and gently heat till warm.
10. Ladle into soup bowls, dollop lowfat sour cream on each serving and sprinkle with bacon.

butter, onion, caraway seeds, beef stock, white wine, sweet paprika, rutabagas, finnish yellow, carrots, water, milk, whipping cream salt

Taken from cookeatshare.com/recipes/autumn-celebration-soup-72163 (may not work)