Title: Dill Pickle Soup
Categories: Soup Pickle
Yield: 1 Servings

1	c	Butter/margarine
1/2	c	Flour
1 1/2	qt	Chicken broth
12	oz	Dill pickles, shredded or
		Finely chopped (1 1/2 cups)
1	c	White wine OR additional
		Chicken broth
1/2	md	Onion, finely chopped
3	tb	Sugar
2	tb	Vinegar
1	tb	Worcestershire sauce
4		Clv garlic, minced
2	ts	Salt
1	ts	Dill weed
1	ts	Curry powder
1/2	ts	White pepper
2		Bay leaves
2	c	Warm milk

Dash green food coloring and croutons, optional

In a large kettle, melt butter. Add flour, cook and stir until bubbly. Gradually add both. 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 with croutons, if desired. Yield: 8 to 10 or two quarts.

Taste Of Home Dec/Jan '95

From: Marie Culver

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