Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Rosemary Sorrel Soup 2 cups sorrel leaves6 leeks2 cloves garlic1/4 pound butter6 vegetable bouillon cubes8 cups water6 potatoes cubed1/4 teaspoon rosemary5 ounce can of evaporated milk2-10 ounce cans cream of mushroom soupsalt to tasteIn a blender place the sorrel, leeks and garlic and blend until almost pureed. Cook the mixture in the butter until golden. Add the bouillon, water and potatoes. Cover and cook for 20 minutes. Add the rosemary in the last five minutes. Add milk and mushroom soup. Season with salt to taste and simmer for ten minutes longer. Another wonderful winter recipe which is from our Sunrise Herb Farm cookbook is this yummy parsley and onion bake. This recipe is the perfect accompaniment to the rosemary sorrel soup on a snowy night! Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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