German Cabbage Soup

Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is slightly brown. Increase heat to medium high and deglaze the pot with sherry and lemon juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup to a boil, reduce heat to medium, and simmer 15 minutes.

Melt 6 tablespoons butter in a small saucepan over medium heat.

Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm milk; cook 3 minutes, whisking constantly.

Increase heat under soup to medium-high and bring to a simmer. The stir the milk mixture into soup it should begin to thicken immediately. Cover and remove soup from heat. If it seems too thick, add a little more milk.

To make the garnish, combine the sour cream and last 4 ingredients in a small bowl. Before serving, garnish soup with a dollop of the sour cream-horseradish mixture and additional chives, if desired.