Polish Sorrel Soup

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This sorrel soup has a little different twist, but we thought it was very tasty.  I also like this soup because with the addition of the eggs, it has a fair amount of protein.

1/2 lb sorrel (more sorrel would be OK)
1 onion
4 cups beef broth (chicken broth would be fine too)
4 tablespoons flour
2 cups milk
2 eggs
1 tablespoon butter
2 medium sized potatoes
4 hard boiled egg
 
Grate potatoes. 
Bring beef broth to a boil.
Add grated potatoes, finely chopped onion and chopped sorrel.
Cover and simmer 15 minutes or until the potatoes are tender
Add the flour to the milk.  Maker sure there are no lumps.
Pour into the soup and cook until thickened a bit.
Season to taste with salt and pepper.
Add butter
Pour in beaten eggs in a stream and stir into the soup.  They should mix in completely and help to make a smooth, slightly thicker soup.  
Serve over sliced hard boiled eggs.

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