Dill Pickle Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | c | Butter or margarine |
| 1/2 | c | All-purpose flour |
| 1 1/2 | qt | Chicken broth |
| 12 | oz | Dill pickles, shredded or finely chopped(about 1 1/2 cups) |
| 1 | c | White wine or additional chicken broth |
| 1/2 | Medium onion, finely chopped | |
| 3 | tb | Sugar |
| 2 | tb | Vinegar |
| 1 | tb | Worchestershire sauce |
| 4 | Garlic cloves, minced | |
| 2 | ts | Salt |
| 1 | ts | Dill weed |
| 1 | ts | Curry powder |
| 1/2 | ts | White pepper |
| 2 | Bay leaves | |
| 2 | c | Warm milk |
| OPTIONAL: | ||
| Dash green food coloring | ||
| Croutons |
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