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Cherry Soup

60 oz Canned bing cherries, undrained
1 c Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 tb Cornstarch
1/4 c Water
1 Egg yolk, well beaten


In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil. In a small bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry mixture. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth. Pour soup very gradually over egg yolk, stirring constantly. Refrigerate 6 hours or overnight. Serve cold.


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