Friday's Favorites

Dill Pickle Soup

• 3 Tablespoons butter
  

• 3 oz onions, chopped finely

• ½ cup white wine

• ½ cup flour

• 4 cups water

• 1½ cup dill pickles, chopped

• 2 teaspoons fresh or dried dill weed

• ½ cup whipping cream

• Poultry seasoning

• salt and pepper

• Croutons for garnish

• Melt butter in a large pot over medium heat. Add onion and saute until soft. Add wine and continue cooking until almost all liquid evaporates. Reduce heat and stir in flour. Combine water and pickle marinade and whisk into mixture all at once. Increase heat and bring to a boil stirring constantly until soup thickens. Add pickles and dill. Stir in cream. Garnish with croutons and diced pickles.

• I hope you enjoy this recipe, although it sounds odd it tastes wonderful!
  
• This recipe is from Tastebook