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Rice and Sorrel Soup (Short-grain)

1 leek -- trimmed cleaned and chopped
6 cups shiitake dashi stock -- see recipe
1/3 cup arborio rice or short-grain white rice
6 cups finely chopped sorrel or about 8-ounces
salt and black pepper -- to taste


Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in 5 cups of the sorrel. sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve.


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