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Simmer the cherries, sugar, and cinnamon in the water until the cherries are tender. Remove the cinnamon. Blend the flour with 3 Tbsp of cold water until smooth. Thin with 3 more Tbsp of water and stir into the hot soup. Heat to boiling. Chill. Before serving, stir in the cream and the wine. (from "The Art of Hungarian Cooking by Paula Pogany Bennett & Velma R. Clark)
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