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Best Dill Pickle Soup

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Submitted by Santorini

Best Dill Pickle Soup recipe

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 237
CUP ML BUTTER
or margarine
½ 118
1 ½ 1.5
QUARTS QUARTS CHICKEN BROTH *
1 ½ 355
CUPS ML PICKLES, DILL
shredded or finely chopped
1 237
CUP ML WHITE WINE
or additional broth *
½ 0.5
MEDIUM X ONIONS
finely chopped
3 45
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML VINEGAR
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
4 4
CLOVES CLOVES GARLIC
minced
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML DILL WEED
1 5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML WHITE PEPPER
2 2
EACH BAY LEAVES *
2 473
CUPS ML MILK
warm
Optional
1 1
DASH DASH FOOD COLORING
green *
1
X CROUTONS
to desired amount *

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 coloring and garnish if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 312 72% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1119mg 47%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 5%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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