Bacony Veal and Vegetable Cream Soup

• 3 tablespoons olive oil
• 2 white onions, finely chopped
• 8 ounces bacon or 8 ounces italian pancetta, finely chopped
• 1 12 tablespoons sweet paprika
• 10 ounces thin veal, finely chopped (scallopini)
• 4 cups chicken broth
• 2 medium carrots, finely chopped
• 2 medium turnips, finely chopped
• 10 ounces mushrooms, finely chopped (white button)
• 2 medium white potatoes, finely chopped
• 18 ounces canned diced tomatoes
• 1 red bell pepper, finely chopped
• salt
• freshly ground black pepper
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 3 tablespoons fresh dill, snipped and chopped

1. Heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes.
2. Stir in paprika and cook for 2 minutes.
3. Add the veal and just enough stock to cover it.
4. Cover pan and simmer for 20 minutes.
5. Add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper.
6. Bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes.
7. Halfway through add red peppers.
8. Add a little more stock if the soup looks dry.
9. Put sour cream in a bowl and whisk in flour, then whisk in cream.
10. Pour this mixture into the soup and bring to a boil, stirring consistently.
11. Simmer 2 more minutes.
12. Taste and adjust salt and pepper.
13. Before serving add dill and stir.
14. Enjoy.

olive oil, white onions, bacon, sweet paprika, thin veal, chicken broth, carrots, mushrooms, white potatoes, tomatoes, red bell pepper, salt, freshly ground black pepper, sour cream, flour, heavy cream, fresh dill

Taken from www.food.com/recipe/bacony-veal-and-vegetable-cream-soup-23215 (may not work)