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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|Serving Size: 1 Serving (694g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 1108
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