Cherry Cinnamon Soup

by Jan Winters

4 cups red tart pitted cherries; canned, frozen, fresh
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 of salt
1 cup milk

Place water, sugar, cinnamon and cherries into a large saucepan and bring to a boil, cooking until the cherries are tender, about 15 to 20 minutes. Depending on tartness of cherries adjust the amount of sugar.

Dumplings
Combine baking powder, salt and flour; stir in the milk. Drop the dumplings by teaspoonfuls into the soup. Cook covered for 10 to 15 minutes or until the dumplings appear fluffy. Serve the soup hot.