Recipe(tried): Dill Pickle Soup (using chicken broth and curry powder)

DILL PICKLE SOUP

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 tbsp. sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
3 to 4 garlic cloves, minced
2 tsp. salt
2 tsp. dill weed
1 tsp. curry powder
1/2 tsp. ground white pepper
2 bay leaves
2 cups warm milk
Dash green food coloring, optional
Croutons (optional, for garnish)

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.

Makes 8-10 servings (2 quarts)
Source: Taste of Home magazine