Created by dienia b on August 16, 2018
Step 1: Add everything but the roux to a stock pot. Cook/simmer for 2 1/2 hours on low heat.
Step 2: The last 1/2 hour, combine together, the milk, sour cream and flour. Stir into soup. Cool down and allow to thicken.
Step 3: Lastly, stir in vinegar to taste.