Instructions: In large non-aluminum soup pot, combine first five ingredients. Bring to boil; add plums. Simmer 30minutes; strain thru fine sieve. Discard solids.

Mix cornstarch with cold water to make slurry (thin paste). Beat slurry into hot soup, stirring constantly. Continuing to stir, bring soup back to boil, them remove from heat. Chill.

Just before serving, stir in wine. Top each serving with spoonful of whipped cream, thinly sliced plums.

Makes about six servings.

NOTES : I got the following recipe from our local paper...reportedly, it is a traditional soup from the former Austro-Hungarian Empire. The article suggests using the darkest red plums you can find for the richest color. Also, when straining the soup, the less you press the pulp, the clearer your soup will be:

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