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unicornlover October 2nd, 2010 02:21 AM

Cherry Soup
 
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

In 3-qt. saucepan, place cherries, water, sugar and cinnamon. Bring to a boil, cooking until cherries are tender, about 15 minutes. Adjust sugar, if necessary, depending on tartness or cherries . For dumplings, combine flour, baking powder and salt; stir in milk. Drop dumplings by teaspoonfuls into boiling soup. Cook, covered, for 10-15 minutes, or until dumplings are fluffy. Serve hot. Yield: 8 servings.


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