Try this Dill Pickle Soup recipe, or contribute your own.
Suggest a better descriptionWarm 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (694g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1108 | ||
Calories from Fat: 925 (83%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 102.8g | 137 % | |
Saturated Fat 32.8g | 164 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 89.7mg | 28 % | |
Sodium 3921mg | 135 % | |
Potassium 835.3mg | 22 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 36.2g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1108
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.