I made sorrel soup and it was well liked by family and friends. Here's my version:

Sorrel Soup, my version, Cindy

1lb sorrel leaves, chopped
1 lb baby spinach, (washed, stemmed, chopped)
1 small onion finely chopped
1 box chicken stock
3 small potatoes, diced small
3 bay leaves
bunch of parsley, chopped
2 T butter
2 T flour
4 oz cream cheese
4 oz sour cream
salt and pepper to taste
pinch of red pepper flakes.
chopped prosciutto

Sauté the onion in the butter. Add and sauté the greens in the butter. Add the flour to create a roux.

In a sauce pan, add the chicken stock, potatoes, bay leaves and the sautéed mixture of greens. Bring to a boil and cook until the potatoes are cooked through. Remove the bay leaves.

Add the sour cream and cream cheese and use a stick blender and blend the soup until smooth. Add the chopped prosciutto. Can also add half a hardboiled egg to each serving. Can be served warm or cold.

Here are links that could help you!

https://www.thekitchn.com/got-sorrel-10-colorful-spring-recipes-170262

https://www.masterclass.com/articles/how-to-cook-with-sorrel

@lizzieswellness, check the dates when you post. The sorrel was eaten quite awhile ago.

Others may search for sorrel recipes, so it's nice to have other recipes posted even if the op is no longer searching right now.

Of course, you're right. I was trying to point out the dates to the new poster who was answering a bunch of old threads as if they were current.