This was an excellent recipe I found at http://www.foodnetwork.com/recipes/dill-pickle-soup-recipe.html# and I just adjusted it to me it gluten free! It turned out delicious! I will most certainly be making this again!
Ingredients:
5 cups of water
1 stick of butter
1 bag of medium carrots, chopped small
4 large potatoes, cubed
6 large dill pickles, chopped small
1/2 cup corn starch
1 cup sour cream
Salt
Pickle juice
Directions:
-Combine water, the butter, the carrots and potatoes in a saucepan.
-Bring to a boil and cook until the potatoes are tender.
-Add the pickles and continue to boil.
-Meanwhile, whisk together the corn starch, sour cream and salt in a separate bowl.
-Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken.
-Bring to a boil, then remove from the heat.
-Add pickle juice, to taste.
Enjoy!
