Dill Pickle Soup

1. 1

   Add onion to butter and saute until tender; add wine and cook until liquid almost evaporates.

2. 2

   Stir in flour but do not brown.

3. 3

   Combine water and pickle juice and whisk into mixture all at once.

4. 4

   Bring to boil, stirring constantly until soup thickens.

5. 5

   Add pickles and dill weed.

6. 6

   Stir in cream if lighter color is desired.

7. 7

   Season with poultry seasoning, salt and pepper.

8. 8

   Garnish with diced dill pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.