Dill Pickle Soup

Directions

1. Combine broth, carrots, potatoes and celery in soup pot, cook, covered over low heat till potatoes are tender. Add in pickles and cook 15 min. Mix lowfat milk and flour till smooth, add in to warm soup, mixing well. Bring to boil, stirring till slightly thickened. Remove from heat. Beat egg with lowfat sour cream till smooth. Add in to warm soup, stirring till smooth. Keep soup hot but don't boil or possibly will curdle. Add in salt and pepper to taste. Approximately 10 servings.