Dill Pickle Soup

Ingredients

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

Method

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.

Yield

8 Servings


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