Recipe Details
Ingredients
-
2tablespoonsbutter
-
½cupall-purpose flour
-
7cupschicken broth
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½cupfinely chopped dill pickles
-
2tablespoonsdill pickle juice
-
2tablespoonswhite sugar
-
1tablespoonWorcestershire sauce
-
4teaspoonsonion salt
-
2teaspoonsminced garlic
-
1teaspoondill weed
-
1teaspooncurry powder
-
½teaspoonwhite pepper
-
2largebay leaves
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2cupswarm milk
Cooking Directions
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Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
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Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
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Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories104 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 3g |
13% |
| Cholesterol 13mg |
4% |
| Sodium 1117mg |
49% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 1g |
2% |
| Total Sugars 6g |
|
| Protein 3g |
|
| Vitamin C 1mg |
5% |
| Calcium 85mg |
7% |
| Iron 1mg |
4% |
| Potassium 146mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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