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Cherry Soup

 Cherry Soup
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!
8 ServingsPrep: 10 min. Cook: 30 min.

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 King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup milk

Directions

  • 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.
  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 196 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 136 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein.