Beefy Dill Pickle Soup Recipe | Blue Rhino

Ingredients

• 2 lb Beef Top Sirloin Steak, 3/4 to 1 inch thick
• 5 cups Reduced-sodium Beef Broth
• 2 Fresh Russet (baking) Potatoes, peeled, diced into 1/2-inch cubes
• 2 cups Diced Carrots
• 1/3 cup Butter
• 1 cup Chopped Dill Pickles (about 2 large pickles)
• 3/4 tsp All-purpose Seasoning Blend, such as Old Bay, divided
• 3/4 tsp Ground Black Pepper, divided
• 2/3 cup Light Dairy Sour Cream
• 1/2 cup Pickle Juice
• 1/3 cup Flour
• 1/4 tsp Cayenne Pepper (optional)
• Garnishes:
• Chopped Fresh Dill
• Shredded Cheddar Cheese
• Dijon Mustard (optional)
• Additional Items:
• Large Stock Pot
• Medium Bowl
• 8 Service Bowls