Dill Pickles shredded
Onion finely chopped
For this recipe, you can substitute butter for the margarine.
In a large stock pot, on medium-high heat; melt the margarine. Add flour; cook and stir until the mixture bubbles.
Gradually whisk in the chicken broth. Add the bay leaves.
Lower the heat and add shredded dill pickles, white wine, finely chopped onion, sugar, vinegar, worcestershire sauce, dried dill and curry powder. Stir well.
Taste for seasoning. Add salt and white pepper suited to your taste.
Remove from heat and stir in warm milk. Remove the bay leaves. Serve.
This Dill Pickle Soup is delicious served with your favourite bread.
Keldon C. | January 21st, 2022