Melt butter in a large pot over medium heat.

Add julienned onions to the melted butter and saute until soft.

Reduce heat to low and stir in flour, being careful not to brown it.

In a separate pot, combine water and pickle juice.

Bring the pickle juice mixture to a boil.

Whisk the boiling pickle juice mixture into the main pot with the onions and flour all at once.

Increase heat to medium-high and bring the soup to a boil, stirring constantly to prevent lumps, until the soup thickens.

Season with chicken base, salt, and pepper to taste.

Add the julienned dill pickles and dill weed to the soup.

Stir in whipping cream for desired texture and richness.

Serve hot.