Cherry Soup

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.