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Cherry Dumpling Soup Recipe

My husband grew up with this dish, but his mother never wrote down the recipe. So when we got married, I had to create my own. Luckily, my husband deemed my version a success!

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4-6 Servings
Prep: 30 min. + chilling

Ingredients

1 can (15 ounces) dark sweet cherries
2 cups water
1/3 cup plus 1 teaspoon sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon cold water

Directions

Drain cherries, reserving juice; set cherries aside.
In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally.
For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 163 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 74 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Cherry Dumpling Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p40

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