Ingredients
1 cup butter, cubed1/2 medium onion, finely chopped3 to 4 garlic cloves, minced1/2 cup all-purpose flour1-1/2 quarts chicken broth1 cup white wine or additional chicken broth12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)3 tablespoons sugar2 tablespoons vinegar1 tablespoon Worcestershire sauce2 teaspoons salt1 teaspoon dill weed1 teaspoon curry powder1/2 teaspoon white pepper2 bay leaves2 cups whole milkOptional: croutons, fresh dill, cracked black pepper
Preparation
In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves.
Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.
