Pickle Soup

This flavorful soup is not too pickley tasting.   It is creamy, rich and tastes delightfully different in a fresh sort of way.  The soup has a soft, creamy look with diced pickles mixed throughout.  I make it every year at pickling time to use up any jars of dill pickles and/or relish from last years' canning (I always seem to have a few.)  Then I can start with fresh, crisp pickles and relish for the new year.

Here's the recipe:  (serves 4)
Dill Pickle Soup
1/2 cup butter
1/4 cup flour
1 cube chicken boullion dissolved in 3/4 cups hot water
3/4 cup (6 oz) dill pickles, shredded or finely chopped
1/2 cup white wine (not cooking wine)
1/4 medium onion, finely chopped
2 TBlsp sugar
1 TBlsp cider vinegar
1/2 TBlsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp dill weed
1/2 tsp curry powder
1/4 tsp white pepper
1 cup Half n' Half or whole milk
1 bay leaf (remove when soup finished)
--In large pan, melt butter.  Add flour, cooking and stirring until smooth and bubbly.  Slowly add chicken boullion, stirring until smooth.  Add all but milk, stirring until simmering.  Add H&H or milk and heat.  Remove bay leaves.