Recipe - Dill Pickle Soup

8 cup Clear broth or 8 chicken
bouillon cubes, dissolved
in hot water
2/3 lg Jar dill pickles, grated
1 lg Carrot, grated
3 tablespoon Margarine (up to 4)
3 tablespoon Flour (up to 4)
One half cup Pickle juice
1 teaspoon Dill weed
1 cup 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.
Posted to MMRecipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997