Norwegian Fruit Soup

Norwegian Fruit Soup – about 3 ½ cups soup

1 qt. water2 tablespoons rice½ cup finely chopped apple1 cup pitted dark sweet cherries and juice ½ cup red raspberry fruit sirup¼ cup lemon juice2 in. piece stick cinnamon1 tablespoon cold water1 teaspoon cornstarch

Bring to boiling in a deep saucepan 1 quart water. Add to the water so boiling will not stop 2 tablespoons rice. Boil rapidly, uncovered, for 15 to 20 minutes or until a kernel is entirely soft when pressed between fingers. Drain the rice, reserving the liquid. Rinse and finely chop enough apple to yield ½ cup finely chopped apple. Put into a bowl 1 cup pitted dark sweet cherries and juice. Add ½ cup red raspberry fruit syrup and ¼ cup lemon juice. Return the rice water to the saucepan. Add the apple and a 2-inch piece of stick cinnamon. Cook over medium heat for 4 to 5 minutes, or until the apple is tender. Add the drained rice and the cherry mixture. Remove the cinnamon. Simmer for 5 minutes. Blend together to form a smooth paste 1 tablespoon cold water and 1 teaspoon cornstarch. Blend the cornstarch mixture into the soup. Bring to boiling. Continue to cook for 3 to 5 minutes. Cool the soup slightly. Serve the soup warm or cold. If serving the soup cold, garnish with whipped cream.