Dill Pickle Soup

Name: Dill Pickle Soup
Total time: 20
Yield: 8
Ingredients: 2 tablespoons butter; 0.5 cup all-purpose flour; 7 cups chicken broth; 0.5 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; 0.5 teaspoon white pepper; 2 large bay leaves; 2 cups warm milk

Recipe by Heather K. from allrecipes.com

Lunch 20 Mins.

Ingredients

8 servings

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2 tablespoons butter
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0.5 cup all-purpose flour
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7 cups chicken broth
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0.5 cup finely chopped dill pickles
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2 tablespoons dill pickle juice
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2 tablespoons white sugar
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1 tablespoon Worcestershire sauce

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4 teaspoons onion salt
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2 teaspoons minced garlic
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1 teaspoon dill weed
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1 teaspoon curry powder
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0.5 teaspoon white pepper
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2 large bay leaves
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2 cups warm milk

Instructions

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.