Cherry Soup

Name: Cherry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings.
Ingredients: SOUP:; 4 cups fresh, frozen or canned red tart pitted cherries; 2 cups water; 1/4 to 1-1/4 cups sugar; 1/4 teaspoon ground cinnamon; DUMPLINGS:; 2 cups all-purpose flour; 2 teaspoons baking powder; Dash salt; 1 cup milk

TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD: 8 servings.

My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! —Sue Bronholz, Beaver Dam, Wisconsin

Ingredients

SOUP:
4 cups fresh, frozen or canned red tart pitted cherries
2 cups water
1/4 to 1-1/4 cups sugar
1/4 teaspoon ground cinnamon
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup milk

Directions

1. In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
2. For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

Nutrition Facts

1/2 cup: 196 calories, 2g fat (1g saturated fat), 4mg cholesterol, 136mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 5g protein.

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