Coat pickles with flour. Melt butter in large skillet. Add pickles and stir
fry over medium heat 3 minutes. Stir in beef broth, pickle liquid, and
potatoes if desired. Cook over medium heat 15 minutes, stirring
occasionally. To serve, mix in sour cream or spoon dollops of sour cream
into each bowl before ladling in soup. About 6 servings. Posted to
MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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