2 cans pitted tart cherries
1 lg. cinnamon stick
10 whole cloves
10 whole allspice berries
1 thin slice lemon
1/2 c. sugar
Pinch of salt
1 1/2 tsp. flour
1 c. med. cream
3/4 c. dry red wine (Burgundy)
1/2 c. sour cream

Drain 1 can cherry, combine cherries, 1 can cherry juice, sugar, and salt and boil 2 minutes. Mix flour with a few tablespoons of the medium cream to make a thick paste and stir this into the rest of the medium cream.

Add this mixture, wine to the cherry mixture and boil 1 minute. Cool and refrigerate. This soup will keep for up to 2 weeks. To serve, ladle into chilled soup bowls and place a spoonful on sour cream on each.