Title: Rosy Berry Soup
Categories: Fruit Soup
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

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