---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rosy Berry Soup 
 Categories: Fruits, Soups/stews
      Yield: 5 servings
 
     20 oz Raspberries-frozen, thawed          1 ea Cinnamon-3 inch stick
      2 c  Burgundy                          1/4 tb Cornstarch
  2 1/2 c  Water                               1 x  Whipping cream
 
    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.  Yield: 5 cups. 
  Strawberries my be substituted for raspberries. 
  From Southern Living Cookbook 
 
-----