Dill Pickle Soup

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Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 108 calories per serving view nutrition facts
# of servings this recipe makes 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 6.0g10%
 Saturated Fat 4.0g19%
 Trans Fat 0.0g
Cholesterol 13mg4%
Sodium 379mg16%
Total Carbohydrate 11.0g4%
 Dietary Fiber 2.0g6%
 Sugars 1.0g
Protein 3.0g5%
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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