Melt butter in heavy pot over medium heat. Add
celery and onions and cook until soft but not
brown. Stir in flour and cook an additional 3 or 4
minutes. Add stock and lemon juice. Bring to a
boil stirring occasionally. Simmer for 15 minutes.
Whisk yogurt into softened cream cheese. Gradually
add 2 cups of hot soup mixture to cream cheese and
yogurt. Return this mixture to soup and stir
thoroughly. Return to heat and warm to just under
boiling. Adjust seasonings with more white pepper
and salt if needed. Serve with sprinkle of
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