Dill Pickle Soup

• 3 Tbsp. butter
• 1/2 c. chopped onion
• 1/2 c. white wine
• 1/3 c. plus 1 Tbsp. flour
• 5 c. water
• 1 1/2 c. juice from pickles
• 4 large dill pickles, diced
• 2 tsp. dill weed
• whipping cream (optional)
• poultry seasoning
• salt
• white pepper

1. Add onion to butter and saute until tender; add wine and cook until liquid almost evaporates.
2. Stir in flour but do not brown.
3. Combine water and pickle juice and whisk into mixture all at once.
4. Bring to boil, stirring constantly until soup thickens.
5. Add pickles and dill weed.
6. Stir in cream if lighter color is desired.
7. Season with poultry seasoning, salt and pepper.
8. Garnish with diced dill pickles.
9. Serves 6 to 8.

butter, onion, white wine, flour, water, pickles, dill pickles, dill weed, whipping cream, poultry seasoning, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19909 (may not work)