1 lb. can light sweet cherries, pitted
1 lb. can dark sweet cherries, pitted
1/4 c. frozen orange juice
1 1/2 tbsp. tapioca
1 tbsp. sugar
1 lemon, very thinly sliced
Sour cream
Nutmeg (optional)

Reserve 3/4 cup of cherry syrup and combine with orange juice, lemon slices, tapioca, and sugar. Bring to a boil and simmer 10 minutes, stirring occasionally. Cool, then add cherries and mix. Chill 4 hours or overnight. Serve in large bowl or individual dishes. Grate a bit of nutmeg on soup, then a dollop of sour cream. Yield: About 8 servings.