Title: Cherry soup
 Categories: Main dish, Soups, Appetizers, Microwave
      Yield: 8 Servings
 
     60 oz Canned bing cherries,
           -undrained
      1 c  Claret wine
      1    4 inch cinnamon stick
      1    Lemon, Juice of
      2 tb 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.