Name: Rosy Berry Soup
Ingredients: 20 oz Raspberries-frozen, thawed; 2 c Burgundy; 2 1/2 c Water; 1 Cinnamon-3 inch stick; 1/4 tb Cornstarch; Whipping cream

However one chooses to interpret Revelation 3:20, it must not be thought that the sinner possesses the power to open his own heart to Christ. Only God can do this (John 6:44; Acts 16:14; James 1:18). Although God’s sovereignty in salvation does not negate our responsibility to proclaim the Gospel to all men, we must never suggest to people that the power to convert their hearts lies within them (Psalm 110:3; Philippians 1:29; 2 Timothy 2:24-26) (Darryl Erkel).

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CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Dairy		Fruits/nuts, Soups	5	Servings

INGREDIENTS

20	oz	Raspberries-frozen, thawed
2	c	Burgundy
2 1/2	c	Water
1		Cinnamon-3 inch stick
1/4	tb	Cornstarch
		Whipping cream

INSTRUCTIONS

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
stainless steel saucepan (mixture will discolor aluminum). Bring mixture to
a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through
a sieve, and return to casserole or saucepan; discard seeds. Combine
cornstarch and 1/4 cup raspberry liquid; stir well.
Bring remaining liquid to a boil.  Reduce heat to low, and stir in
cornstarch mixture.  Cook, stirring constantly, until slightly thickened.
Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a
knife.  Yield: 5 cups. Strawberries my be substituted for raspberries. From
Southern Living Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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