24 oz. frozen raspberries, thawed
3 c. burgundy or other red wine
3 c. water
1 stick cinnamon (3")
1/2 c. sugar
2 tbsp. cornstarch

1 c. fresh raspberries
1 c. whipped cream
12 mint leaf

Combine the first 5 ingredients in a stainless steel saucepan or ceramic casserole dish. Bring mixture to a boil, reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve or food mill and return to casserole or saucepan. Discard seeds. Combine 1/4 cup raspberry liquid with cornstarch; stir well. Bring remaining liquid to a boil. Reduce heat to low and stir in cornstarch mixture. Cook, stirring constantly until slightly thickened. Chill. Ladle soup in a glass bowl. Garnish with a spoonful of whipped cream, a few fresh raspberries and a mint leaf.

Raspberry mixture will discolor in an aluminum pan. Yield: 12.