2 qts. lamb stock
1 c. rice, washed
1 c. half and half
1 1/2 c. finely chopped sorrel
1 tbsp. butter
1/2 tsp. each oregano and thyme
1 tsp. minced parsley
1/2 tsp. salt
2 tsp. lemon juice
Finely minced lemon rind for garnish

Bring 2 1/2 cups stock to boil and add rice. Cover and simmer until rice is soft. Puree a little at a time in blender and force through sieve, pushing as much rice through as possible. Add half and half and rest of stock. Saute sorrel in butter until it changes color. Add to soup with seasonings and lemon juice. Reheat and adjust. Fill mugs and sprinkle with lemon rind. Serves 10 to 12.

Variation: Use any good stock. Omit sorrel and mixed herbs and simply season to taste with curry powder, garlic powder, chili powder or herbs and spices of choice. Garnish each serving with a bit of grated sharp Cheddar cheese.