1 oz. Butter
2 Medium Onions, finely chopped
1 pkg. Lucinda’s® Fresh Sorrel, chopped
1 oz. Flour
2 cups Chicken or Vegetable Stock
1 cup Whole Milk
Salt and Pepper to taste
Melt butter in saucepan and sauté onions over medium heat til soft. Add sorrel, stir in flour and cook for 1 minute, stirring constantly. Gradually stir in stock, cover and simmer for 15 minutes. Add milk and seasonings. Reheat slowly. Do not boil or soup will curdle.