CHERRY SOUP

Cherry Soup image

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

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 136mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

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