Susan’s Springtime Sorrel Soup (S4)

In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in rice and continue to boil for about 8 minutes.

While it’s boiling, remove leaves and roots from ramps, and slice thinly. Stir ramps and sorrel (stems removed) into broth and rice, and return to a boil. When it comes to a boil, remove from heat and puree the mixture in small batches in a blender or food processor, or by using an immersion blender.

Return to medium-low heat and stir in cream or half and half, salt, pepper and mushrooms. Heat through and then serve in individual bowls, garnished with grated parmesan if desired.