Always Loved Dill Pickle Soup
Always Loved Dill Pickle Soup recipe
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
|
|
| 1 ½ | quarts |
chicken broth
|
*
|
| ½ | medium |
onions
chopped |
|
| 2 | tablespoons |
vinegar
|
|
| ½ | cup |
all-purpose flour
|
|
| 12 | ounces |
pickles, dill
shredded |
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
|
|
| 1.5 | quarts |
chicken broth
|
*
|
| 0.5 | medium |
onions
chopped |
|
| 3E+1 | ml |
vinegar
|
|
| 118 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
pickles, dill
shredded |
|
| 45 | ml |
sugar
|
|
| 15 | ml |
worcestershire sauce
|
|
Directions
In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat.
Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.
