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Austrian Cream Cheese Soup Recipe


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     Austrian Cream Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

6 T butter
4 celery sticks, diced
1 large onion, diced
6 T all purpose flour
8 cups chicken stock
1 t salt
1 lb softened cream cheese
1 1/2 c plain yogurt
white pepper, to taste
2 T fresh parsley, chopped
juice of 2 lemons - 6 Tablespoons approx

Melt butter in heavy pot over medium heat. Add celery and onions and cook until soft but not brown. Stir in flour and cook an additional 3 or 4 minutes. Add stock and lemon juice. Bring to a boil stirring occasionally. Simmer for 15 minutes. Whisk yogurt into softened cream cheese. Gradually add 2 cups of hot soup mixture to cream cheese and yogurt. Return this mixture to soup and stir thoroughly. Return to heat and warm to just under boiling. Adjust seasonings with more white pepper and salt if needed. Serve with sprinkle of parsley.

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