| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
qt |
Chicken broth |
| 12 |
oz |
Dill pickles, shredded or finely chopped(about 1 1/2 cups) |
| 1 |
c |
White wine or additional chicken broth |
| 1/2 |
|
Medium onion, finely chopped |
| 3 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Worchestershire sauce |
| 4 |
|
Garlic cloves, minced |
| 2 |
ts |
Salt |
| 1 |
ts |
Dill weed |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
White pepper |
| 2 |
|
Bay leaves |
| 2 |
c |
Warm milk |
|
|
Dash green food coloring |
|
|
Croutons |
INSTRUCTIONS
OPTIONAL:
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.
Recipe by Manager of The Inn at Orchard Heights, Salem, Or.
Posted to MM-Recipes Digest V4 #146 by BobbieB1@aol.com on May 25, 1997
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