Dill Pickle Soup

1 hours Prep: 30 minutes Cook: 60 minutes

108 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

7	cups	water
1 1/2	pounds	soup bones
8	ounces	mixed vegetables
1	cup	pickles, dill	shredded
1/2	cup	sour cream
4	tablespoons	flour, all-purpose
1	cup	dill pickle liquid
1	x	salt	to taste

Directions

Rinse vegetables and soup bones, clean, prepare stock and drain off.

Shred dill pickles into fine strips.

Garnish soup with flour and cream, bring to the boil; add uncooked dill pickles, pickle juice, and salt to taste.

Heat.

The shredded pickles may also be added when cooked.

Serve with potatoes, dropped noodles or cooked farina cooled and cut into cubes.

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Nutrition Facts

Serving Size 512g

Amount per Serving

Calories 108 52% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 379mg	16%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	6%
Sugars 1.0g
Protein 3.0g	5%

Vitamin A	24%		Vitamin C	2%
Calcium	7%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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