Susan’S Springtime Sorrel Soup (S4)

• 3 cups Chicken Broth
• 2 Tablespoons White Rice, Uncooked
• 1 bunch Sorrel, Stems Removed
• 1 bunch Ramps
• 1/2 cups Heavy Cream Or Half-and-Half
• 4 ounces, weight Mushrooms, Chopped
• Salt And Pepper, to taste
• Optional Garnish: Grated Parmesan

1. In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in rice and continue to boil for about 8 minutes.
2. While it's boiling, remove leaves and roots from ramps, and slice thinly. Stir ramps and sorrel (stems removed) into broth and rice, and return to a boil. When it comes to a boil, remove from heat and puree the mixture in small batches in a blender or food processor, or by using an immersion blender.
3. Return to medium-low heat and stir in cream or half and half, salt, pepper and mushrooms. Heat through and then serve in individual bowls, garnished with grated parmesan if desired.

chicken broth, white rice, sorrel, ramps, heavy cream, weight mushrooms, salt, parmesan

Taken from tastykitchen.com/recipes/soups/susane28099s-springtime-sorrel-soup-s4/ (may not work)