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How to make it

  • Dissolve bouillon cubes in water.
  • Combine bouillon, soup, milk and chives in a saucepan.
  • Heat slowly, stirring constantly, until soup is thawed. Remove from heat and beat with a rotary beater or in a blender until smooth
  • Beat in sour cream. Refrigerate until well chilled, about 4 hours.
  • Visit frankly fancy for more photos and recipes like this one!

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