2 c. stock (broth) can be chicken, turkey or beef
1 pt. med. cream (heavy cream for more calories)
4 tbsp. flour
2 tbsp. dill weed
2 tbsp. vinegar
Salt and pepper to taste

Place vinegar in medium cream. Let stand in refrigerator 1 - 1 1/2 hours to sour. (Do not use pre-soured cream.)

Add flour and beat with whisk until smooth. In saucepan place stock and spices. Add cream mixture and beat with whisk until smooth. Bring to a boil stirring occasionally until desired consistency.