Combine vegetables and water in large pot.
Cover and bring to a boil. Keep covered and reduce heat to simmer for 20 minutes until vegetables are tender.
2.
Add butter and boullion cubes. Using a stick blender, food mill, or processor, puree vegetable mixture. Return to boiling and stir in scalded milk.
3.
Stir flour and salt into sour cream. When soup with milk returns to boiling, whisk in sour cream mixture. Stir constantly until mixed in and starts to thicken. Do not boil.
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By
DeeH
