Food - Sorrel and Mushroom Soup

The soup making continues. Using the same basic ingredients as for the nettle soup, in roughly the same proportions, I used French sorrel which I grow mainly for sorrel mayonnaise to have with salmon. I've had the plant in the garden for many years in the garden and it needed digging up and dividing. Two years ago, using a pickaxe, I dug it up,split it and moved some of the now separate plants to a damp area where water drains from the patio. There was enough leaf to harvest this year:

Colander full of sorrel leaves - washed, mid-rib removed and chopped;

Three small potatoes peeled and cut small;
Two small carrots peeled and cut small;
While these were cooking with one chicken stock gel in 750 ml water,  
One medium size banana shallot finely chopped and softened in about 50g butter;
Then in same pan, six chestnut mushrooms (only because they needed eating) chopped small and fried in a little sunflower oil. These were then added to the mix above and cooked until the potato and carrot were soft. Celery salt was added to taste and then the sorrel added and cooked for a no more than five minutes before blending with a stick blender. A little cream stirred in and the soup was sprinkled with parmesan.

The soup was not as intensely green as the nettle soup, but the flavour is more refined and the parmesan finished it perfectly.