Curried Chicken Soup

2 oz. butter (which equals 2 tblsp.)
2 chopped onion
2 garlic cloves, minced
2 chopped carrots
2 stalks celery
3 tblsp. flour
1 tblsp. curry powder
6 cups. chicken broth
1 lb. cooked chicken, chopped
8 oz. sour cream
3 tblsp. parsley
1 tblsp. dill

Saute onions, garlic, carrots and celery in butter. Stir in flour and curry powder. Then blend in stock and cook for 8 minutes. Stir in chicken and cook for 10 more minutes. Whisk in sour cream and add parsley and dill. Serve with bread and peas.

Tip: For those of you who are veggie lovers, feel free to add up to 6 carrots into the soup. I tried it and it tasted very good.

Also, this soup hardly has a curry taste, but it's very yummy!