Instructions: 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.

**** 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.

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