Cream of Sorrel Soup Recipe

This Cream of Sorrel Soup Recipe uses wild edible sorrel to create this satisfying dish.


| May/June 1971


Learn about this Cream of Sorrel Soup Recipe and how you can use this free wild food in a nutritious, delicious recipe.

Cream of Sorrel Soup Recipe

Pick Sorrel, sheep sorrel, sour grass or red sorrel (Rumex Acetosella) for this recipe.

For cream of sorrel soup pick, wash and scissor into small pieces two tightly packed cups of sorrel leaves (strip the leaves from the rib and discard it). Heat four tablespoons of bacon grease or butter. Stir in the scissored sorrel leaves and cook until very well browned, being careful not to burn them. Place in four quart soup pan and add a tablespoon of whole gain wheat flour, 1/4 teaspoon salt and four cups of milk. This can be cow milk, goat milk, soy bean milk or thistle soup stock. Cover the pot and simmer for 1/2 hour. Add black pepper and serve hot.


Read more about finding wild edible foods: Foraging for Wild Edible Food.





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