Dill Pickle Soup

• 12 cup butter or 12 cup margarine
• 14 cup all-purpose flour
• 24 ounces chicken broth
• 34 cup dill pickle, shredded to yield 3/4 cup
• 12 cup white wine
• 1 small onion, minced
• 1 12 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 dash garlic powder
• 1 teaspoon salt
• 12 teaspoon dill weed
• 12 teaspoon curry powder
• 14 teaspoon white pepper
• 1 bay leaf
• 1 cup milk

1. Melt butter in large sauce pan, add flour and stir until bubbly.
2. Gradually add chicken broth to butter mixture.
3. Bring to boil over medium heat and add pickles, wine, onion, sugar, vinegar, Worcestershire sauce, garlic powder, salt, dill weed, salt and pepper and bay leaf.
4. Simmer for 15-20 minutes.
5. Remove from heat and add milk to soup after first removing the bay leaf.
6. Refrigerate if not serving hot immediately.

butter, flour, chicken broth, dill pickle, white wine, onion, sugar, cider vinegar, worcestershire sauce, garlic powder, salt, dill weed, curry powder, white pepper, bay leaf, milk

Taken from www.food.com/recipe/dill-pickle-soup-105254 (may not work)