Polish Dill Pickle Soup

10-12 servings

6 cups beef broth
2 tablespoons instant flour
1 cup milk
1 egg yolk
2 tablespoons soft butter
4 large dill pickles, shredded
2/3 cup brine, from the pickle jar
2 1/2 cups boiled sliced potatoes
chopped fresh dill (optional)

Heat broth in a large pot.

Combine flour and milk, add to broth, bring to a boil and remove from heat.

Combine egg yolk and butter and stir into broth.

Add pickles, pickle liquid and potatoes.

Return pot to the stove and heat through without boiling.

Garnish with dill, if desired.