4 c. strawberries or raspberries
1/4 c. brown sugar, packed
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 (4/5 qt.) bottle sauterne
1 tbsp. chopped fresh mint or 1 tsp. dried mint
1 env. unflavored gelatin
1/3 c. cold water
Mint sprigs

Wash and hull berries. Crush lightly with a fork. Place in saucepan and stir in sugar, salt, cinnamon, and cloves. Add Sauterne and bring to a boil. Add mint and simmer 2 or 3 minutes. Soften gelatin in cold water. Stir in boiling soup until dissolved. Pour into shallow pan and chill until thickened, about 3 hours. Pile jellied soup into chilled cups. Garnish with sprig of mint. Yield: 6 to 8 servings.