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Cream of Sorrel

This is an excellent spring soup. One quart of sorrel; three tablespoons of butter; two tablespoons of flour; one and one-half teaspoons of salt; one-fourth teaspoon of pepper; one teaspoon of sugar; one-half onion; onehalf cup of water; one pint of milk; one pint of cream. Wash the sorrel, put in the cold water and stew ten minutes. Drain the sorrel and chop very fine. Cut the onion into very small pieces and fry in the butter, slowly, five minutes; then add the flour and stir till frothy and smooth. Now add the sorrel, sugar, salt and pepper, stir for three minutes and then gradually pour in the cold milk. Simmer five minutes, meanwhile heating the cream boiling hot. Strain the soup, pour in the cream, and serve at once.