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Ingredients
- 1/4 c. fresh dill sprigs or possibly 2 T dry dill
- 3/4 med. onion, sliced
- 2 (10 ounce) cans tomato soup
- 1 c. lowfat sour cream
- 1/4 teaspoon allspice
- Dash pepper
- 1/2 teaspoon sugar
- 2 teaspoon lemon juice
- 1 c. chicken broth/stock
- Minced or possibly dry parsley
Directions
- In a processor or possibly blender place all ingredients but broth and blend till smooth and creamy. Pour into sauce pan and stir in chicken broth/stock. Simmer. Serve, sprinkled with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 860g | |
| Calories 686 | |
| Calories from Fat 418 | 61% |
| Total Fat 47.47g | 59% |
| Saturated Fat 27.08g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 2243mg | 93% |
| Potassium 1354mg | 39% |
| Total Carbs 58.95g | 16% |
| Dietary Fiber 6.1g | 20% |
| Sugars 38.28g | 26% |
| Protein 13.01g | 21% |
