Christine Dabney > wrote in
:

> Okay, you're on.
>
> I won't be able to do it tonight, as I have to do a CEU course for
> getting my WA state license...
>
> but soon, I hope.
>
> But ask sky, as to how reliable I am regarding "soon"... she might
> not have kind words as to how reliable I am...LOL
>
> Christine
>
>

I took me 4 months of nagging to get a recipe from a friend...it wasn't
that she nad a great deal work writting it out...all she had to do was
forward the email she recieved the recipe in...

Dill Pickle Soup

1 large jar of dill pickles, about 2 cups chopped (with little vinegar
is best)Garlic dills are best.
flour for dredging
4 tbsp butter
1 large onion
4 cloves of garlic
8 cups chicken broth
4 cups cubed or shredded potatoes
1 cup shredded carrots
1 cup fresh mushrooms, sliced
Dill ( fresh or dried) about 1 tsp dried
Whipping cream or sour cream

Finely chop onion & garlic. Saute in soup pot with butter til wilted.
Chop pickles into small pieces and coat with flour . Add to pot and
cook
for 5 minutes, stirring. Add chicken broth and stir, scraping bottom
of
pot when flour starts to thicken. Add carrots and potatoes and cook
til
vegetables are tender. Add mushrooms and dill, cooking til mushrooms
are
tender. Salt and pepper to taste.
When serving, add cream or sour cream to bottom of bowl, then add
soup.
Don't add cream/sour cream to soup pot or it will curdle the soup.
Makes
5 litres.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore