*  Exported from  MasterCook  *
 
                              ROSY BERRY SOUP
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Fruits/nuts                      Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20       oz           Raspberries-frozen, thawed
    2       c            Burgundy
    2 1/2   c            Water
    1                    Cinnamon-3 inch stick
      1/4   T            Cornstarch
                         Whipping cream
 
     Combine first 5 ingredients in a deep, ceramic,
   heatproof casserole or stainless steel saucepan
   (mixture will discolor aluminum).  Bring mixture to a
   boil; reduce heat, and simmer 15 minutes.   Press
   raspberry mixture through a sieve, and return to
   casserole or saucepan; discard seeds.  Combine
   cornstarch and 1/4 cup raspberry liquid; stir well.
    Bring remaining liquid to a boil.  Reduce heat to
   low, and stir in cornstarch mixture.  Cook, stirring
   constantly, until slightly thickened.  Chill 6 to 8
   hours.  Drizzle whipping cream in soup, and swirl in
   with a knife.  Yield: 5 cups. Strawberries my be
   substituted for raspberries. From Southern Living
   Cookbook
  
 
 
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