Instructions: In a large soup pot over medium heat, melt butter. Add onion and saute until soft. Reduce heat and stir in flour. Do NOT brown. Slowly add white wine and continue cooking until almost all liquid evaporates.

In a large bowl, combine water and pickle juice. Quickly stir in all at once to onion mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Reduce heat to low and stir in whipping cream or Half & Half. Simmer to desired consistency, but do NOT boil. Add sugar.

Season with salt and black pepper. Remove from heat. Serve hot in soup bowls and garnish with julienne dill pickle.

Makes 4 servings.

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