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Wijnsoep - Wine Soup

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“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:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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