Cherry-wine soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Can pitted tart red cherries |
| 1½ | cup | Water |
| ½ | cup | Sugar |
| 1 | tablespoon | Quick-cooking tapioca |
| ⅛ | teaspoon | Ground cloves |
| ½ | cup | Dry red wine |
Directions
In 1½-quart saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling.
Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
Remove from heat; stir in wine. Cover and chill, stirring occasionally. Makes 6 to 8 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa