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Reviewed: Apr. 20, 2008

As another reviewer said, this recipe tastes way to much like sour cream. I also added about another tablespoon and a half of sugar. I followed the recipe exact except I put my cherries through the food processor for a couple pulses since they were quite large. I went to a B&B a couple years ago that served a cold cherry soup for breakfst and I've never tried to make it myself. I was hoping this would be something similar. I know the soup I had the B&B owner used fresh sweet cherries. I'll chalk this one up and try again.

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Reviewer:

Jackie C

	Cooking Level: Expert Home Town: Claridge, Pennsylvania, USA Living In: Winter Park, Florida, USA
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Reviewed: Aug. 17, 2007

i followed the recipe exactly, and it tasted wayyyyy too much like sour cream... adding more sugar helped some, but it still was not as good as other fruit soup recipes on here. i will not make this again.

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Jennifer


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Reviewed: Aug. 12, 2007

I have never tried a cold fruit soup before, but now I am glad I did. The taste was excellent, but next time I think I will chop the cherries in halves or quarters because mine were rather big. Will keep this on hand for company.

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porkchop

	Cooking Level: Intermediate Home Town: Glendive, Montana, USA Living In: Bloomington, Minnesota, USA
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Reviewed: Jun. 27, 2007

My boyfirend is Hungarian and wanted something like his mother used to make-- it's almost right. I used cherry pie filling, I think it should just be canned cherries in juice. I'll try it again.

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4 users found this review helpful

Reviewer:

Rachel C

	Living In: Lexington, Kentucky, USA
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Reviewed: Feb. 9, 2007

great soup! I loved this with fresh tart cherries. Added a little white wine as well.

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4 users found this review helpful

Reviewer:

ana_ng57

	Cooking Level: Intermediate Home Town: Clarence, New York, USA Living In: Walworth, New York, USA
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Reviewed: Aug. 9, 2006

I would make this again, but watch out for too much lemon juice. Doubled the recipe, but found that 1/4 cup made the soup way too tart! Also added a cinnamon stick to the boiling mixture.

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7 users found this review helpful

Reviewer:

BIGA


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Reviewed: Jun. 23, 2003

I have a recipe that is similar to this one - it is a hungarian soup. In ours there is no lemon juice and less sugar and we bundle whole cloves in and let it simmer as the cherries cook. Yum!

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12 users found this review helpful

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JUDYB in Colorado

	Cooking Level: Intermediate Home Town: Piscataway, New Jersey, USA Living In: Westminster, Colorado, USA
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Reviewed: Jun. 4, 2003

This was very nice and very similar to the chilled strawberry soup in taste. I used dark sweet cherries (only kind that the store had) and added a bit more sugar during the boiling stage. Also instead of folding in the whole cherries after the sour cream, I poured everything into a food processor and pureed it all. Added a little heavy whipping cream to make it a bit smoother. Would make it again.

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28 users found this review helpful

Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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