Yield: 8 servings
Measure | 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 |
\N \N | OPTIONAL: |
\N \N | Dash green food coloring |
\N \N | Croutons |
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