Recipe - Round Bars Dill Pickle Soup

8 cup Chicken stock or broth
2 Chicken bouillon cubes
2 md Carrots, coarsely grated
2 cup Potatoes, cubed
1 cup Celery, thinly cut or sliced up 5 lg.
dill pickles, gratedOne half c.
milk
2 tablespoon Flour1 egg
5 tablespoon Sour cream

In large pot combine: Cook about 10 minutes or just until potatoes are
soft. DO NOT OVER COOK. Add: Continue cooking about 15 minutes more. In
small bowl, beat: Stir until smooth. Add a small amount of the hot broth.
Stir in and then add mixture to soup stirring well. Bring soup to boil
stirring often until slightly thickened. Remove from heat. Beat: Add to
soup, stir until smooth. Keep soup warm, but do not allow to boil. Season
as desired with salt and pepper to taste. Garnish with parsley or fresh
dill, if desired. A different soup, but good to make on a wintery day.
Posted to MMRecipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997