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How To make Cherry Soup

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60 oz Canned bing cherries,
-undrained 1 c Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 T Cornstarch
1/4 c Water
1 Egg yolk, well beaten
1. In a deep, 3-quart, heat-resistant, non-metallic casserole,
combine cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat, covered, in Microwave Oven 15 minutes or until liquid
comes to a boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until
thickened and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.

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