Berry Soup
From: AllRecipes
A cold Dutch soup that's
perfect as a breakfast on the
go. It's traditional name is Watergruwel. This
can be
stored for at least one week in the fridge, and
amounts and
types of fruits can be varied. It's a very
flexible recipe!
Makes 4 to 6 servings.
| 1/2 cup barley 6 cups water 1/2 cup white sugar |
1 (10 ounce)
package frozen raspberries 1/2 cup raisins 1 cup pitted cherries |
Directions
1 In a large bowl, soak the barley in the water
overnight; do not drain.
2 In a large saucepan over low heat, simmer the barley
for one hour. Then add the sugar,
raspberries and raisins
and simmer for another 30 minutes. Add the
cherries and
simmer for another 15 minutes, or until the
soup becomes
relatively thick. Allow to chill in the
refrigerator and serve cold.