Ingredients:
1/2 cup butter or 1/2 cup margarine
1/4 cup all-purpose flour
24 ounces chicken broth
3/4 cup dill pickles, shredded to yield 3/4 cup
1/2 cup white wine
1 small onions, 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 leaves
1 cup milk
Directions:
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.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.