Kay’s Pickle Soup

3 Tbs Butter
½ medium onion (cut julienne)
½ cup white wine
1/3 cup + 1 Tbs flour
5 Cups Chicken Broth
1¼ cup marinade from County Fair Pickles
4 large County Fair dill pickles (sliced thin)
2 tsp dried dill weed
Cream
Poultry seasoning
Salt & Pepper
Diced County Fair Fresh Kosher Dill Pickles (for garnish)

Melt butter in large pot over medium heat. Add onion and saute until soft. Add wine and continue to cook to reduce liquid. Reduce heat and stir in flour. Don't brown. Combine water, chicken broth and pickle marinade and whisk into mixture all at once. Increase heat to boil. Stir constantly until thickened. Add pickles and dill weed. Stir in some cream for a lighter color. Season with poultry seasoning, salt and pepper to taste. Garnish each serving with diced pickles.