Otto and Anita's Bavarian Restaurant

Dill Pickle Soup Recipe 
6-8 Servings 

 

3 Tbls. Butter                     3 oz. Onion (cut julienne)

1/2 c.    Flour                    4 Lg. Dill Pickles (cut julienne)

1 1/2 c. pickle marinade     4 c. Water

2 Tbls. Dill Weed                 1/2 c. Whipping Cream

    (fresh or dried)

Salt, White Pepper & Good Quality Chicken Base to taste

 

Melt Butter in a large pot over medium heat, add onion & saute until soft.  Reduce heat, stir in flour DO NOT BROWN. In a separate pot combine water and pickle marinade, bring to a boil, whisk into the first pot at once.  Increase heat and bring to a boil stirring constantly, until soup thickens.  Season with chicken base, salt and pepper.  Add pickles and dill, stir in cream for desired texture.