Cherry Soup

Total Time Prep: 10 min. Cook: 30 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! —Sue Bronholz, Beaver Dam, Wisconsin

Ingredients

  • SOUP:
  • 4 cups fresh, frozen or canned red tart pitted cherries
  • 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 salt
  • 1 cup milk

Directions

  1. In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
  2. For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

Nutrition Facts

1/2 cup: 196 calories, 2g fat (1g saturated fat), 4mg cholesterol, 136mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 5g protein.

My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! —Sue Bronholz, Beaver Dam, Wisconsin
Recipe Creator
Community Cook

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