1 c. chopped onion
1 c. chopped carrot
2 tbsp. flour
1/4 c. chopped garlic chive
3 tbsp. butter
3-4 c. coarsely cut sorrel
1 qt. chicken stock, slowly simmering

Saute onions and carrots in butter until wilted. Add flour and saute about 2 minutes. Add sorrel and garlic chive, saute until wilted. Add stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Serves 4 to 6. NOTE: Grated Parmesan cheese on top is delicious.