Chilled Cherry Soup - cooking recipe

Ingredients

4 (16 oz.) cans pitted tart cherries
3 sticks cinnamon
20 whole cloves
20 whole allspice
1 slice lemon
4/5 qt. red burgundy wine
1 pt. medium heavy cream
1 Tbsp. flour
1 c. sugar
1/8 tsp. salt

Preparation

Combine in a large pot the contents of 2 cans of cherries, plus only the cherries from the other 2 cans.
Add lemon and spices (tied up in a cloth) plus sugar and salt.
Bring to a boil. Blend flour and cream with a whisk.
Add this to cherry mixture. Add wine.
Bring it all again to a boil.
Cool and then refrigerate for 4 hours or more.
Serve with dollop of whipped cream, if desired.
Will keep covered in refrigerator for 2 weeks.