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