Greek-Inspired Sorrel Rice Soup

2 Tbsp. butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper

Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.