Instructions: Melt butter in large stockpot over medium heat. Add onion and caraway seeds and saute until onion is soft.

Stir in stock, wine and paprika. Add rutabagas, potatoes and carrots, and pour in enough water to cover vegetables by 1 inch. Heat to boiling. Reduce heat and simmer until vegetables are tender, 45 to 60 minutes.

Remove soup from heat and stir in milk, cream and salt and pepper to taste.

Puree soup in batches in blender or food processor fitted with steel blade.

Pour into clean pot and gently heat until hot.

Ladle into soup bowls, dollop sour cream on each serving and sprinkle with bacon.

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