Melt the butter in a stock pot over medium-high heat. Add the onion, carrots and celery and cook until soft, stirring frequently-10-15 minutes. Sprinkle in the flour, stirring well until there are no little flour lumps. Add the rest of the ingredients and simmer for 30 minutes. Purée in a blender or food processor if desired. Serve with a dollop of sour cream.
Prep. time: 15 minutes
Cooking time: 45 minutes
Servings 6; Serving Size 1 cup (329g); Calories 130; Calories from fat 45; Total fat 5g; Cholesterol 10mg; Sodium 540mg; Carbohydrate 20g; Dietary Fiber 5g; Sugars 7g; Protein 5g.