Dill Pickle Soup

3 tablespoons butter
1/4 cup finely chopped onion
1/2 cup white wine
1/2 cup plus 1 tablespoon all-purpose flour
5 cups water
1 1/2 cups dill pickle juice
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or milk
Salt and white pepper to taste
1 large dill pickle, cut julienne

In a large soup pot over medium heat, melt butter. Add onion and saute until soft.
Add white wine and continue cooking until almost all liquid evaporates. Reduce heat
to low and stir in flour (do not brown). Add water and pickle juice, whisking or
stirring into onion mixture. Bring to a boil, stirring constantly, until soup
slightly thickens. Add dill weed.
Stir in whipping cream or milk; season with salt and white pepper to taste. Remove
from heat. Serve in individual soup bowls and garnish with julienne dill pickle.

Makes 6 servings.

Source: <http://whatscookingamerica.net/Soup/dillsoup.htm>


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