Dill Pickle Soup
Servings: 8

2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
4 teaspoons onion salt
2 teaspoons minced garlic
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2 large bay leaves
2 cups warm milk



Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.

Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.

Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.I

Diced potatoes and carrots can be added too.

Nutrition Facts
Calories 104 (without potatoes or carrots)
Total Carbohydrate 14g Dietary Fiber 1g Total Sugars 6g Protein 3g Total Fat 4g Saturated Fat 3g Cholesterol 13mg Vitamin C 1mg Sodium 1117mg Calcium 85mg Iron 1mg Potassium 146mg