Sorrel and Spinach Soup (Green Shchi)

• 1 pound sorrel
• 1 ½ T butter
• 1 pound spinach
• 6 c stock
• 1 T flour
• ½ c sour cream
• s&p

Method:
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil.

Just before serving, blend in ½ c sour cream. Serve with dry toast.