Dill Pickle Soup

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.