|Sheep sorrel||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|Onion||2⁄3 , grated|
Slowly cook sorrel in 1/2 cup water in covered pan for 20 minutes.
Cool slightly, then whirl in blender along with grated onion until smooth.
In saucepan, melt margarine over medium-high heat, then stir in flour.
Slowly add milk, stirring constantly until thickened.
Add sorrel and heat thoroughly.
Do not boil.