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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you like dill pickles, try this. It smells wonderful, tastes great, and is a good conversation piece. It can be made ahead, reheated, and served hot or cold. Cold soup in hot weather can be a refreshing experience. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/4 cup all-purpose flour |
24 ounces chicken broth |
3/4 cup dill pickles, shredded to yield 3/4 cup |
1/2 cup white wine |
1 small onion, minced |
1 1/2 tablespoons sugar |
1 tablespoon cider vinegar |
1 teaspoon worcestershire sauce |
1 dash garlic powder |
1 teaspoon salt |
1/2 teaspoon dill weed |
1/2 teaspoon curry powder |
1/4 teaspoon white pepper |
1 bay leaf |
1 cup milk |
Directions:
1. Melt butter in large sauce pan, add flour and stir until bubbly.
2. Gradually add chicken broth to butter mixture.
3. Bring to boil over medium heat and add pickles, wine, onion, sugar, vinegar, Worcestershire sauce, garlic powder, salt, dill weed, salt and pepper and bay leaf.
4. Simmer for 15-20 minutes.
5. Remove from heat and add milk to soup after first removing the bay leaf.
6. Refrigerate if not serving hot immediately.
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