Dill Pickle Soup - cooking recipe

Ingredients

4 large dill pickles, peeled and grated
3 Tbsp. butter or margarine
4 qt. chicken stock
1 c. sour cream
2 Tbsp. flour

Preparation

Saute grated pickles in butter and flour until completely wilted.
Add the stock and simmer slowly for one-half hour.
In small bowl, stir together sour cream and 1 cup of broth.
Stir in to soup and simmer.
Serve hot.
However, if soup is not sour enough, add pickle juice to taste.
Serves 6.