Dill Pickle Soup - cooking recipe

Ingredients

6 c. beef broth
2 Tbsp. instant flour (such as Wondra)
1 c. milk
1 egg yolk
4 large dill pickles, stems removed and shredded
2/3 c. liquid (from pickle jar)
2 1/2 c. boiled, diced potatoes
1 c. shredded carrots
2 Tbsp. butter or oleo

Preparation

In a large pot, bring beef broth to a boil. In a small bowl, mix flour with milk.
Add to beef broth. Bring to a boil for 2 minutes. Remove from heat. Whisk in egg yolk and butter. Add pickles and pickle juice, potatoes and carrots.
Heat through, but do not boil. Remove from heat. Garnish with shredded carrots and serve. One bowl diabetic exchange contains 1/4 vegetable, 3/4 bread and 1 fat.