Dill pickle soup

8 servings

Ingredients

Quantity Ingredient
1 cup Butter or margarine
½ cup All-purpose flour
1½ quart Chicken broth
12 ounces Dill pickles, shredded or finely chopped(about 1 1/2 cups)
1 cup White wine or additional chicken broth
½ each Medium onion, finely chopped
3 tablespoons Sugar
2 tablespoons Vinegar
1 tablespoon Worchestershire sauce
4 eaches Garlic cloves, minced
2 teaspoons Salt
1 teaspoon Dill weed
1 teaspoon Curry powder
½ teaspoon White pepper
2 eaches Bay leaves
2 cups Warm milk
OPTIONAL:
Dash green food coloring
Croutons

Directions

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired.

Recipe by Manager of The Inn at Orchard Heights, Salem, Or.

Submitted By STEWART HOPPER On 12-08-94

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