|Source: Elaine McLinn (1999)|
|Prep time: 20 minutes||Cooking time: 30 minutes||Total time: 50 minutes|
Place veggies, seasonings and 1 cup chicken broth in saucepan and bring to a boil. Cover. Reduce heat and simmer 15 minutes. Transfer to electric blender, cover and with motor running, pour in remaining stock and cream. Reheat or serve chilled with a dab of sour cream. If I have leftover chicken or ham, I mince some and add to soup.