8 c. clear broth or 8 chicken bouillon cubes, dissolved in hot water
2/3 of a lg. jar dill pickles, grated
1 lg. carrot, grated
3-4 tbsp. butter
3-4 tbsp. flour
1/2 c. pickle juice
1 tsp. dill weed
1 c. sour cream

Warm broth in a saucepan. Melt butter in a skillet and saute pickles and carrot. Add flour, stirring constantly. When thick, stir into broth. Add pickle juice and dill weed. Add some of the broth to the sour cream and mix, then add this mixture to the soup. DO NOT BOIL. Enjoy. Serves 6 to 8.