Creamy Dill Pickle Soup!

I love pickles.  Dill, bread and butter and garlic dills.  All my favorite.  When I was expecting my first baby (15 years+ ago) I craved pickles.  So much that I would drink every drop of the pickle juice too.  I cringe thinking about that now, but I needed pickles.  I still love pickle flavor.  I found a few recipes online for Pickle Soup and added some things, changed some things and came up with a recipe that me and my family likes.

 Creamy Pickle Soup Recipe

Boil until soft:
1 Tablespoon Salt
8 Cups Water
8 Tablespoons of Chicken Boullion
5 medium potatoes diced
2 onions diced
1 pound of chopped carrots
2 cups of pickle juice
4 diced dill pickles
2 tablespoons of dill weed
4 garlic cloves diced

Mix together:
 12 oz of Sour Cream
1 cup Flour
1 Tablespoon of Mustard
1/4 Cup water

Drop 2 Tablespoons of the sour cream/flour mixture in the pot of soup.  Stir it vigorously with a whisk.
Add the next drop of 2 Tablespoons of sour cream mixture and wisk in.  Continue until all mixed in.
The mixture clumps a little, but the whisking and boiling take care of it.

Let it cool, sprinkle some dill weed and green onions!
Enjoy the creamy pickle soup!

Serve with fresh baked rolls.

This post published on Doodlecraft first