1 c Butter or margarine
1/2 c All-purpose flour
1 1/2 qt Chicken broth
12 oz Dill pickles, shredded or
-finely chopped(about 1 1/2 -cups) 1 c White wine or additional
-chicken broth 1/2 ea Medium onion, finely chopped
3 tb Sugar
2 tb Vinegar
1 tb Worchestershire sauce
4 ea Garlic cloves, minced
2 ts Salt
1 ts Dill weed
1 ts Curry powder
1/2 ts White pepper
2 ea Bay leaves
2 c Warm milk
OPTIONAL: Dash green food coloring Croutons In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired. Recipe by Manager of The Inn at Orchard Heights, Salem, Or.