Title: Cherry-Wine Soup
Categories: Soup
Yield: 6 Servings

1	oz	Can pitted tart red cherries
1 1/2	c	Water
1/2	c	Sugar
1	tb	Quick-cooking tapioca
1/8	ts	Ground cloves
1/2	c	Dry red wine

In 1 1/2-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

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