November 14, 2009
Cherry Cinnamon Soup
4 cups red tart pitted cherries; canned, frozen, fresh
2 cups water
1/4 to 1-1/4 cups sugar
1/4 teaspoon ground cinnamon
Dumplings
2 cups all-purpose flour
2 teaspoons baking powder
dash of salt
1 cup milk
Place water, sugar, cinnamon and cherries into a large saucepan and bring to a boil, cooking until the cherries are tender, about 15 to 20 minutes. Depending on tartness of cherries adjust the amount of sugar.
Dumplings
Combine baking powder, salt and flour; stir in the milk. Drop the dumplings by teaspoonfuls into the soup. Cook covered for 10 to 15 minutes or until the dumplings appear fluffy. Serve the soup hot.
Filed under Thanksgiving by on Nov 14th, 2009.

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