Title: Rosy Berry Soup
Categories: Fruits/nuts, Soups
Yield: 5 Servings

20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 tb 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini