3 Tbsp. butter
1 large onion, sliced thin
1 c. celery, sliced thin
6 c. fresh sorrel leaves, washed and chopped
8 c. chicken broth
2 1/2 c. potatoes, diced
2 bay leaves
1 pt. heavy sour cream

In soup pot, melt butter. Sauté onions and celery over medium heat for 5 minutes. Add sorrel and simmer three minutes. Add chicken broth, potatoes and bay leaves and simmer until potatoes are tender. In separate pot or bowl, fork-blend sour cream with 3 to 4 tablespoons flour until very smooth, gradually adding a cup of broth at a time (3 to 4 cups). Stir this mixture into soup and simmer several minutes without boiling.