Dill Pickle Soup

8 cup chicken stock or broth
2 chicken bouillon cubes
2 med. carrots, coarsely grated
2 cup potatoes, cubed
1 cup celery, thinly sliced
5 lg. dill pickles, grated
1/2 cup milk
2 Tbsp. flour
1 egg
5 Tbsp. sour cream

In large pot combine stock bouillon cubes, carrots, potatoes and celery. Cook about 10 minutes or just until potatoes are soft. DO NOT OVER COOK.

Add grated dill pickles. Continue cooking about 15 minutes more.

In small bowl, beat milk and flour Stir until smooth. Add a small amount of the hot broth. Stir in and then add mixture to soup stirring well.

Bring soup to boil stirring often until slightly thickened. Remove from heat.

Beat egg and sour cream. Add to soup, stir until smooth. Keep soup warm, but do not allow to boil.

Season as desired with salt and pepper to taste. Garnish with parsley or fresh dill, if desired. A different soup, but good to make on a wintery day.