Germania Society Dill Pickle Soup

3 tablespoons butter
1/4 cup finely chopped onion
1/2 cup white wine (use regular table wine not cooking wine)
1/2 cup plus 1 tablespoon all-purpose flour
5 cups water
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or milk
Salt and white pepper to taste
1 large dill pickle shredded
1 1/2 cups dill pickle juice

In a large soup pot over medium heat, melt butter. Add onion and sauté until soft. Add white wine and continue cooking until almost all liquid evaporates. Reduce heat to low and stir in flour (do not brown). In a large bowl, combine water and pickle juice; add and whisk into onion mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Stir in whipping cream or milk to desired consistency. Season with salt and white pepper. Add shredded dill pickle. Heat through. Serves four.

Found in Cinncinati.com/The Enquirer