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SORREL SOUP 2
SORREL SOUP 2
1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of butter, pepper and salt to taste, 1/2 lb. of Allinson
wholemeal bread cut into small dice. Pick, wash, and chop up the sorrel, chop up the onion, and boil both with the
water, butter, pepper, and salt until the onion is quite tender. Place the bread in the soup-tureen and pour the soup
over it. Cover it up, and let the bread soak for a few minutes before serving.
Enjoy the SORREL SOUP 2!
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