Dill Pickle Soup
INGREDIENTS:
8 c Clear broth or 8 chicken
-bouillon cubes, dissolved
-in hot water
2/3 lg Jar dill pickles, grated
1 lg Carrot, grated
3 tb Margarine (up to 4)
3 tb Flour (up to 4)
1/2 c Pickle juice
1 ts Dill weed
1 c Sour cream
8 c Clear broth or 8 chicken
-bouillon cubes, dissolved
-in hot water
2/3 lg Jar dill pickles, grated
1 lg Carrot, grated
3 tb Margarine (up to 4)
3 tb Flour (up to 4)
1/2 c Pickle juice
1 ts Dill weed
1 c Sour cream
Warm broth in a saucepan. Melt margarine in a skillet and saute pickles and carrot. Add flour, stirring constantly. When thick, stir into broth. Add pickle juice and dill weed. Add some of the broth to the sour cream and mix, then add this mixture to the soup. DO NOT BOIL. Enjoy. Serves 6 to 8.