Here is the recipe from Taste of Home

Dill Pickle Soup
Yield 8-10 servings (2 quarts)

1 cup butter or margarine
1/2 all-purpose flour
1 1/2 quarts chicken broth
12 ounces dill pickles,shredded or finely chopped{about 1-1/2 cups}
1 cup white wine or additional chicken broth
1/2 medium onion, finely chopped
3 tbs. sugar
2 tbs. vinegar
1 tbs. Worcestershire sauce
3 to 4 garlic cloves, minced
2 tsps. salt
2 tsps. dill weed
1 tsps. curry powder
1/2 tsps. white pepper
2 bay leaves
2 cups warm milk
Dash green food coloring, optional
Croutons, optional

In a large kettle, melt butter. Add flour:cook and stir untill bubbly. Gradually add broth. Add the nest 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and
garnish with croutons, if desired.