| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Clear broth or 8 chicken bouillon cubes, dissolved in hot water |
| 2/3 |
lg |
Jar dill pickles, grated |
| 1 |
lg |
Carrot, grated |
| 3 |
tb |
Margarine (up to 4) |
| 3 |
tb |
Flour (up to 4) |
| 1/2 |
c |
Pickle juice |
| 1 |
ts |
Dill weed |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Warm broth in a saucepan. Melt margarine in a skillet and saute pickles and
carrot. Add flour, stirring constantly. When thick, stir into broth. Add
pickle juice and dill weed. Add some of the broth to the sour cream and
mix, then add this mixture to the soup. DO NOT BOIL. Enjoy. Serves 6 to 8.
Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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