|Minced sorrel||2 Cup (32 tbs) (Use Fresh)|
|Chicken broth||6 Cup (96 tbs)|
|Eggs||3 , beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Herb croutons||1 Cup (16 tbs)|
Simmer sorrel and broth 10 minutes.
Whisk 1/2 cup hot broth into beaten eggs and return to rest of soup.
Reheat without boiling.
Adjust seasonings to taste, add sherry, sprinkle with parsley and serve with herb croutons.