>> 3 tbsps unsalted butter
>> 1/2 cup finely chopped shallots or onions
>> 4 to 6 cups of chopped garden and wood sorrel, packed
>> 1 litre vegetable stock
>> 1/2 cup cream
>> pinch of salt
Melt butter in a soup pot. Add the onions and turn the heat to medium-low. Saute. Pour the stock into the pot and bring to a simmer.
Turn the heat back to medium, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to low. Cover and cook 10 minutes. Stir occasionally.
To finish the soup, whisk in the cream and let simmer on very low for 5 minutes.
Serve at once. Alternatively this soup can be enjoyed cold as well.
Wild Edibles in Recipe: Wood Sorrel
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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