Butter saucepan. Place veggies in pan. Cover with buttered wax paper and lid. Cook over low heat for about 45 minutes until tender. Puree in food processor. Cool to room temp. Add chicken stock, sour cream and salt. Stir.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 48.5mg||15 %|
|Sodium 1282.6mg||44 %|
|Potassium 901.5mg||24 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 27.6g|
|Protein 11.6g||17 %|
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Calories per serving: 328
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