Reviewed: Apr. 4, 2013

Loved this recipe! I added onions to the butter at the beginning and also added baby potatoes (with skin on) and shredded carrots after the broth was added. I have had dill pickles soup in restaurants and these had potatoes and carrots in them. Also omitted the onion salt as I used real onions. In place of all of the milk, I used 1/2 cup of half and half and 1 and 1/2 cups milk and added it as it was still cooking so that it was piping hot. Plus added tons of extra dill. Delicious!

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Reviewer:

alidawn

Reviewed: Jan. 12, 2013

Delicious with a few tweaks. I added one medium potato, peeled and cubed and half a medium onion diced to the broth in place of onion salt. I made it vegetarian and used vegetarian stock plus added salt to taste. The margarine wasn't enough so I doubled it, still using 1/2 cup of flour. I really love the dill pickle taste so I also doubled the pickles and juice. Delicious!

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Reviewer:

Rianna

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Playa Del Rey, California, USA

Reviewed: Jul. 25, 2012

this recipe was very flavorful. I added a cubed potato, shredded carrot, and minced onion during the first stage of cooking. worth trying. don't let the name scare you

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Reviewer:

furrbie

Reviewed: Jun. 24, 2012

Followed the recipe exactly as written. I thought it was an interesting combination of spices but was thinking 4 teaspoons of onion salt sounded like a lot. All I could taste was salt.

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Reviewer:

bgot

Cooking Level: Intermediate

Home Town: Spirit Lake, Iowa, USA

Living In: Hudson, Wisconsin, USA

Reviewed: May 25, 2012

Love this soup. Preferably, a few boiled potatoes (cubed) gives some substance and makes tastier. An unexpected and unique flavor combination. This is a true gourmet recipe.

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Reviewer:

Seeker

Cooking Level: Expert

Reviewed: May 24, 2012

It was "different" but tasty for the adventurous palette.

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Reviewer:

Mags

Cooking Level: Beginning

Reviewed: Mar. 1, 2012

This was a truley unique recipe. I followed it exactly and it was perfect. Not something I could eat all the time, but very good.

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Reviewer:

Bethy

Cooking Level: Expert

Reviewed: Feb. 27, 2012

This was delicious however I used fat free half and half and cubes up a baking potato to give it extra substance

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Reviewer:

Organsl

Reviewed: Jan. 30, 2012

Really good. I followed other reviewers suggestions by sauteeing finely chopped onion in the butter, halved the salt, and added chopped potatoes with the broth. Yummy... and different!

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Reviewer:

AdeleD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Annapolis, Maryland, USA

Reviewed: Mar. 7, 2011

Great recipe! I did take the advice of 1 comment though, sauteed some leeks in the butter at the beginning and used 2 tsp salt instead of 4 tsp onion salt. (cutting back on sodium in my diet). Also only had 5% cream in the house and it was great. My only change I might make, (my wife disagrees but she did not make the soup...LOL) i might increase either the pickles or the dill weed, found curry as the prominent flavor, although I like curry so I would not decrease it. Thanks for a great soup!

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