Instructions: Mix the flour with the sour cream, yogurt, and powdered sugar. Season with a dash of salt. Pit the cherries and cook in 1 1/2 quart water with the sugar. Leave a few of the cherries with the pits in them to give the soup a bit of an almond flavor.

When the cherries are tender, remove 2 cups of the cherry liquid and add to the flour mixture. Stir to mix well. Pour the mixture back into the soup and simmer for 5 minutes. Remove from the heat and cover to cool.

When cooled, refrigerate till ready to serve. If too thin add more cream.

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