Crocus Restaurant Dill Pickle Soup

1 pound beef neck bones
1 cup raw mixed vegetables (diced carrots,
celery, onion, leek, Savoy cabbage)
2 cups diced kosher dill pickles
2 quarts water
2 cups diced raw potatoes
3 tablespoons flour
1 cup milk
Salt to taste

In large pot, place neck bones, vegetables and pickles. Add water and cook over medium heat 45 minutes.

Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high.

Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils. Season to taste with salt. Remove neck bones and discard.

Makes 6 to 8 servings.

NOTE: This soup tastes best refrigerated and served the next day.

Source: Andrew Wasielewski, Owner - Crocus Restaurant - Milwaukee, Wisconsin