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Warm broth in a saucepan. Melt margarine 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. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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