CHRISTMAS SOUP
In addition to serving it as a summertime meal, I put this traditional Mennonite soup on our Christmas lunch table along with an assortment of cold sandwiches and salads.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven or large soup kettle, bring 4 quarts water, dried fruit, raisins and cinnamon stick to a boil. Reduce heat; cover and simmer for 30 minutes or until fruit is tender., Combine the sugar, cornstarch and remaining water. Gradually add to kettle until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from heat; stir in gelatin until dissolved. Add cherries. Remove cinnamon stick. Chill.
Nutrition Facts :
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