Recipe: Dill Pickle Soup (using wine and heavy cream, not McDugal's)

I could not find a single "cheese-based pickle soup" recipe on the Internet. Most of the recipes use cream or sour cream. I wonder if the restaurant is using a cheddar cheese soup recipe and tweaking it? You will have to let us know.

In any case, have you tried any of the cream-based pickle soups listed here?

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DILL PICKLE SOUP

"An unusual soup, but has a great taste! Perfect for a dinner party to give your meal a spectacular start!"

3 tablespoons butter
1/4 cup finely chopped onion
1/2 cup white wine
1/2 cup all-purpose flour
5 cups water
1 1/2 cups "Lakeside" Dill Pickle Juice
2 teaspoons dried crushed dill weed
1/2 cups heavy whipping cream or milk (or as needed)
salt and pepper to taste
1 large "Lakeside" Dill Pickle, cut julienne (for garnish)
Chopped fresh parsley (for garnish)

In a large soup pot over medium heat, melt butter. Add the onions and saute until soft. Add white wine and continue cooking until most of the liquid evaporates.

Reduce heat and stir in flour (do not brown). Add water and "Lakeside" pickle juice, whisking into onion mixture. Bring to a boil, stir constantly, until soup thickens.

Add dill weed. Stir in whipping cream or milk to desired consistency. Season with salt and white pepper. Remove from heat.

Serve in individual soup bowls, garnish with julienne "Lakeside" pickles and fresh parsley.

Makes 6 servings
Source: Lakeside Packing