1. Cook onion in butter in large pot over medium low heat until soft, about 5 min.
2. Add selected vegetable(s), seasonings and cook stirring for 5 min.
3. Add wine to deglaze the pan and reduce almost completely
4. Add stock and simmer 30 min.
5. Puree in a blender.
6. Return to pot, add crème fraîche, cream, yogurt or cheese and lemon juice.
7. Select seasonings and season to taste, Serve hot or cold
8. Option 1: Skip first 3 steps. Add vegetables directly to stock.

Option 2: Skip first 3 steps and last 2 steps.  Thicken by slowly adding 1 T cornstarch or arrowroot dissolved in 1 T water.

Option 3: To make a meal add cooked protein after seasoning: leftover chicken or meat, beans, lentils, and 1 C quinoa, bulgur, or couscous.