Wijnsoep - Wine Soup

Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• 7⁄8 cup barley
• 3  quarts water
• 1  cup raisins
• 1  cup sugar
• 1⁄4 cup lemon juice (fresh is best)
• 1  cinnamon stick
• 1  pint wine or 1  pint sherry wine

Directions

1. Soak barley in water overnight.
2. Boil for one hour or until tender; add raisins, sugar, lemon juice and cinnamon.
3. Cook 30 minutes longer; add wine or sherry and cook for an additional five minutes.
4. If too thick, add a little more water.