1 cup sorrel leaves and stems (finely chopped)

2 cups water, veggie broth OR chicken broth

3 quail eggs (or two chicken egg yolks)

1 tablespoon Sassafras Powder (*how to make Sassafras Powder)

1 tablespoon Muscadine Wine (or 1/2 cup of freshly chopped muscadines)

Bring liquid to a boil and add sorrel. Simmer for 10 minutes. Mix eggs, muscadine and sassafras powder and add 2 tablespoons of hot soup. Add this mixture to the soup, stirring constantly to prevent lumps and sticking. Cook on low until desired consistency.

This is good serves hot or cold. You can add a few chipped muscadines to top of soup before eating or freshly chopped sorrel.