8 c. chicken broth
2 grated carrots
2 c. peeled & cubed potatoes
5 grated Polish dill pickles
1/2 c. milk
1 egg
5 tbsp. sour cream
Salt & pepper

Combine broth, carrots, potatoes and celery in soup pot, cook, covered over low heat until potatoes are tender. Add pickles and cook 15 minutes.

Mix milk and flour until smooth, add to hot soup, mixing well. Bring to boil, stirring until slightly thickened. Remove from heat.

Beat egg with sour cream until smooth. Add to hot soup, stirring until smooth. Keep soup warm but do not boil or will curdle. Add salt and pepper to taste. Approximately 10 servings.