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Austrian Creamed Potato Soup

10 c Brown stock
1 1/2 t Cumin seed
4 t Salt
1 c Dry white wine
2 c Sour cream
1 1/2 T Flour
7 Potatoes, cooked, peeled and diced
1 1/2 c Heavy cream
Salt and freshly ground pepper to taste


Put the brown stock in a soup kettle, together with the cumin, salt and wine. Place over medium-high heat and boil for 10 minutes. Measure the sour cream into a small bowl and blend in the flour. Stir in 1 cup of the hot stock. Gradually add this mixture to the soup, beating thoroughly with a wire wisk. Add the diced potatoes and gently stir in the heavy cream. Adjust the seasonings. Cook over low heat until the soup is hot.


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