Sorrel Soup With Hard-Boiled Eggs - meaty soup bones

Method

• Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top.
• Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms.
• (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.)
• Bring to a simmer, partly cover and cook for two hours.
• When cooking is done, discard vegetables and bones.
• Cool in refrigerator or freezer, then skim fat if necessary.
• Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter.
• When butter has melted, add rice.
• Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy.
• Set aside.
• Wash and drain sorrel.
• Bring stock to a rolling boil and add sorrel all at once.
• Stir, and cook until sorrel is soft, about 5 minutes.
• While sorrel is cooking, mix sour cream with flour to make a smooth paste.
• Add a little boiling stock and mix well.
• Keep adding stock and mixing until you have a cup of liquid.
• When sorrel is cooked, beat the sour cream mixture into the hot soup.
• Add salt and pepper if necessary.
• Cook at a gentle boil about 5 minutes longer.
• Melt remaining butter in a skillet over medium-high heat.
• Add croutons and toss until browned.
• To serve, put a quarter-cup mound of rice in each soup plate.
• Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill.
• Serve immediately.