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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! Ingredients:
soup: |
4 cups fresh, frozen or canned red tart pitted cherries |
2 cups water |
1/4 to 1-1/4 cups sugar |
1/4 teaspoon ground cinnamon |
dumplings: |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
dash salt |
1 cup milk |
Directions:
1. In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
2. For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately. Yield: 8 servings.
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