1 c. dried apricots
3/4 c. dried apples
1/2 c. dried peaches
1/2 c. prunes
1/2 c. dark seedless raisins
2 qts. water
1/4 c. sugar
3 tbsp. tapioca
3" piece cinnamon
1 tsp. grated orange peel
1 c. red raspberry fruit syrup
Whipped cream
Slivered blanched almonds

Rinse dried fruit in cold water. With a sharp paring knife, remove pits from prunes. Put fruits in large saucepan with tight fitting lid with water. Cover and soak fruits 2 to 3 hours. Add sugar, tapioca, cinnamon and orange peel. Bring to boiling, reduce heat, cover and simmer about one hour or until fruit is tender. Remove from heat and stir in fruit syrup. Chill soup. Garnish with whipped cream and almonds. Yield: 3 quarts.