Prep 20 mins
Cook 20 mins
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! This soup differs somewhat from other dill pickle soups posted on "Zaar".
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄4 cup all-purpose flour
- 24 ounces chicken broth
- 3⁄4 cup dill pickle, 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
- Melt butter in large sauce pan, add flour and stir until bubbly.
- Gradually add chicken broth to butter mixture.
- 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.
- Simmer for 15-20 minutes.
- Remove from heat and add milk to soup after first removing the bay leaf.
- Refrigerate if not serving hot immediately.
I have had dill pickle soup before and I really enjoy it. This recipe was pretty good. I would maybe use less onions. It is very rich so you won't want a huge bowl of it. It is best to have a little bit before your main meal. Yummy though. I am a pickle lover!