Ingredients: 3 T butter 3oz. Onion (cut julienne) 1/2 C Flour 4 Lg. Dill Pickles (cut julienne) 1 1/2 C pickle Marinade 4 C water 2 T Dill Weed 1/2 C Whipping Cream Salt White Pepper Chicken Base Instructions: Melt Butter in a large pot over medium heat, add onion & saute until soft. Reduce heat, stir in flour DO NOT BROWN. In a separate pot combine water and pickle marinade, bring to a boil whisk into the first pot at once. Increase heat and bring to a boil stirring constantly, until soup thickens. Season with chicken base, salt and pepper. Add pickles and dill, stir in cream for desired texture.