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Dill Pickle Soup Recipe
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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 ea Medium onion, finely chopped 3 tb Sugar 2 tb Vinegar 1 tb Worchestershire sauce 4 ea Garlic cloves, minced 2 ts Salt 1 ts Dill weed 1 ts Curry powder 1/2 ts White pepper 2 ea Bay leaves 2 c Warm milk OPTIONAL: Dash green food coloring 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.
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