Title: Sorrel soup
 Categories: Soups, Side dish
      Yield: 4 Servings
 
      2 tb Butter
      1 oz Fresh sorrel leaves
      2 tb Heavy cream
  3 3/4 c  Vegetable or chicken stock
           Salt to taste
 
  This is a lovely soup that is quick and easy to make and is a real
  comfort soup. The recipe was given to us by the folks at Bellwether
  Farms in Fort Collins CO (though it has been modified just a tad). It
  is certainly very basic and probably quite old, though no one knows
  its origin.
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  The original recipe called for light cream. It is likely that what
  was light cream when this recipe was first devised is more like what
  we now call heavy cream. The light cream of the local American
  grocery store in 1990 breaks up as if the acid nature of the sorrel
  is too much for the constitution of the cream. Melt butter in a pan.
  Add sorrel and cook gently for 4 to 5 minutes. Add salt. Add cream
  and cook gently until thick. Gradually add the stock and heat slowly.
  Do not allow to boil.