Creamy Dilled Vegetable Soup

1/4 cup butter1 cup onions, chopped into 1/2-inch pieces1 cup carrots, chopped into 1/2-inch pieces1 cup celery, chopped into 1/2-inch pieces3 cloves garlic, crushed 1/4 cup Wondra (see note)6 cups chicken stock or canned broth2 tablespoons chicken soup base2 teaspoons dill 1/2 teaspoon crushed black peppercorn1 tablespoon pickling spice3 cups red or Yukon gold potatoes, diced3 cups green beans, cut in 1-inch pieces2 cups heavy cream2 tablespoons apple cider vinegarDill sprigs or parsley for garnishMelt butter in Dutch oven or heavy stock pot. Add onion, carrot, celery and garlic. Saute until tender. Add Wondra and stir slowly with wooden spoon for about 2 minutes. Do not allow flour to brown as soup will develop an unappetizing color.Add chicken stock, soup base and dill. Place crushed peppercorn and pickling spice in cheesecloth bag or tea strainer; add to soup and bring to slow boil. Simmer about 20 minutes. Add potatoes and beans and simmer until potatoes are tender, 5-8 minutes.Remove spice bag and discard. Heat cream in microwave at full power for 2 minutes. Add slowly to soup. Just before serving add vinegar. Garnish each serving with dill sprigs or parsley if desired.Serves six to eight.Cook's notes: All-purpose flour may be substituted for Wondra; stir well to prevent lumps. Low-fat milk may be substituted for the cream, but add one more diced potato to give soup more body.Nutrition values per serving: 379 calories, 31 g fat (18 g saturated), 24 g carbohydrates, 4 g fiber, 6 g protein, 98 mg cholesterol, 1,284 mg sodium.