Melt butter in a large stockpot over medium heat.

Add minced onion and caraway seeds to the pot and saute until the onion is soft and translucent.

Stir in beef stock, white wine, and Hungarian sweet paprika.

Add cubed rutabagas, potatoes, and sliced carrots to the pot.

Pour in enough water to cover the vegetables by approximately 1 inch.

Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 45 to 60 minutes, or until the vegetables are tender.

Remove the soup from the heat.

Stir in lowfat milk, whipping cream, salt, and pepper to taste.

Puree the soup in batches using a blender or food processor until smooth.

Pour the pureed soup back into a clean pot.

Gently heat the soup until warm, being careful not to boil.

Ladle the soup into individual bowls.

Dollop lowfat sour cream onto each serving.

Sprinkle minced crisp cooked bacon over the sour cream.