sheep sorrel soup

Ingredients

• 4 cups chopped nettle leaves
• 4 cups chopped sorrel greens
• 1 cup chopped wild onions
• cow parsnip ash to season

Directions

1. saute wild onions in a small amount of oil or butter, or simmer slowly in just enough water to cover, for 5 to 10 minutes
2. add chopped greens, cover with water, and simmer gently until greens are tender
3. season to taste with cow parnsip ash or salt
4. for thicker soup, blend in a little wild-seed or acorn flour 

Sources