1 c. prunes
1 c. raisins
1 c. chopped apples, peeled
1 orange, cut up, peeled
1 tsp. orange rind, finely cut
1 c. water
1 tbsp. lemon juice
1/2 c. sugar, or less
1 stick cinnamon
1/4 tsp. salt
2 tbsp. quick cooking tapioca
1 (10 oz.) pkg. frozen raspberries, thawed

Combine all ingredients except tapioca and raspberries in a large saucepan. Simmer slowly for 1 hour. Sprinkle tapioca over soup and stir to avoid lumping. Cook 15 minutes more. Add thawed raspberries to hot soup. Serve with whipped cream. Makes about 5 cups soup, or 8 to 10 servings.