Recipe: Dill Pickle Soup

Hi Jeanette!
I think I found the recipe you want in Taste of Home magazine. The recipe
comes from The Inn at Orchard Heights in Salem Oregon.
"Dill Pickle Soup"
1 C butter or margarine
1/2 C all-purpose flour
1-1/2 quarts of chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 C)
1 C white wine or additional chicken broth
1/2 medium onion, finely chopped
3 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
3 to 4 garlic cloves, minced
2 tsp. salt
1 tsp. dill weed
1 tsp. curry powder
1/2 tsp. white pepper
2 bay leaves
2 C warm milk
dash of green food coloring, optional
Croutons, optional
In a large kettle, melt butter. Add flour; cook and stir until bubbly.
Gradually add broth. Add the next 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.
Serves 8-10 (2 quarts).