Wood Sorrel Soup

This is a re-print from my new favourite book about Wild Food Foraging.  It's called Edible Wild Plants: Wild Foods from Dirt to Plate by John Kallas.  I'm hoping to post a review of it shortly. (anyone volunteers to do a book review?)Wood sorrel is a delicate herb with a beautiful sour flavour.  It's available from late Spring through to late Autumn.  Leaves can be gathered before, during or after flowering (as long as they've got good colour).  It's a "weed" in many gardens and back alleys around town.Ingredients...

2 cups Chicken or Vegetable stock or boullion
1/4 cup Thistle root, potato, celery or broccoli
1/4 Tbl Spn Olive Oil
1/4 cup chopped onion
2/3 cup packed wood sorrel (1 oz by weight)
Salt & Pepper, to taste


  1. Begin heating the broth and thistle root (or potato) in a pot
  2. Heat in a saucepan separately until hot; add olive oil and onion
  3. Saute until the onion is soft and translucent and then add then add it to the broth pot
  4. Keep at a mild boil for 10 minutes
  5. Add wood sorrel, regain boil, and then simmer 10 minutes
  6. Add salt & pepper as desired

Bon appetite!