Sorrel Soup

I first had sorrel soup at Betty Steven’s house in early March. It was a true introduction to an herb I had never known. I have changed the original recipe she gave to me to make it heartier. Since sorrel is the first herb up in my garden every year, it’s a great spring tonic soup to lift the winter spirits.

• 1 cup fresh sorrel leaves
• 1 medium onion
• 1 clove garlic
• 1 stick unsalted butter
• 3 cups chicken broth
• 2 cups water
• 3 cups cream of mushroom soup (try homemade recipe to follow or use 2 cans)
• 1 cup cooked chicken, shredded
• 4 potatoes, par-boiled and cubed
• 1 pint whipping cream
• 1/2 teaspoon rosemary
• pepper to taste

Saute onions, sorrel leaves and garlic until tender. Add broth, soup, water, potatoes, rosemary, and chicken. Simmer on low heat for 1 hour. Add cream slowly and reheat to simmering. Serve with crusty bread.

by Sandra Merrill