|
1. Heat the butter over medium heat in large saucepan until hot.
2. Cook and stir the white onion and garlic for 8 to 10 minutes or until the onion is soft and lightly browned.
3. Add the dried plums, potato, squash, potato, rosemary, chicken base and water.
4. Bring the mixture to a boil, stirring occasionally.
5. Reduce the heat and simmer, uncovered, for 20 to 25 minutes or until vegetables are very soft.
6. Remove from the heat and cool slightly.
7. Working in small batches, process the vegetable mixture in a blender until the mixture is smooth.
8. Return to the pan.
9. Whisk in the sour cream.
|
