Rosy Berry Soup

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Time to Prepare this Recipe 8 hours Prep: 15 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 1 calories per serving view nutrition facts
# of servings this recipe makes 5 servings suggest servings
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Ingredients

20 ounces raspberries, frozen thawed
2 cups burgundy wine
2 1/2 cups water
3 inch cinnamon stick
1/4 tablespoon cornstarch
1 x heavy whipping cream

Directions

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.

Strawberries my be substituted for raspberries.

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Nutrition Facts

Serving Size 119g
Amount per Serving
Calories 1 0% of calories from fat
% Daily Value*
Total Fat 0.0g0%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 5mg0%
Total Carbohydrate 0.0g0%
 Dietary Fiber 0.0g0%
 Sugars 0.0g
Protein 0.0g0%
Vitamin A 0%  Vitamin C 0%
Calcium 0%  Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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