4 large dill pickles, peeled and grated
3 Tbsp. butter or margarine
4 qt. chicken stock
1 c. sour cream
2 Tbsp. flour

Sauté grated pickles in butter and flour until completely wilted. Add the stock and simmer slowly for one-half hour. In small bowl, stir together sour cream and 1 cup of broth. Stir in to soup and simmer. Serve hot. However, if soup is not sour enough, add pickle juice to taste. Serves 6.