---------- Recipe via Meal-Master (tm) v8.01
       Title: Rosy Berry Soup 
  Categories: Fruits, Soups/stews
       Yield: 5 servings
      20 oz Raspberries-frozen, thawed          1 ea Cinnamon-3 inch stick
       2 c  Burgundy                          1/4 tb Cornstarch
   2 1/2 c  Water                               1 x  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