Sour Cherry Soup with Dumplings
Note: This is Terri's old German family's favorite recipe. The family doesn't usually pit the cherries, they just put an additional dish on the table for the pits. If company's coming, the cherries are pitted.
1 quart sour cherries, pitted or not; fresh/frozen
2 quarts water
1 1/4 cups white granulated sugar
2 cinnamon sticks
2 1/4 cups Bisquick®
2/3 cup milk
In a large saucepan, combine cherries, water, sugar, and cinnamon. Bring to a boil and cook until cherries split. Meanwhile, mix together Bisquick® and milk in a small bowl with a fork. When cherries split, drop teaspoons of dumpling batter onto hot soup, cover with a lid, and simmer for 10 minutes. Eat hot or cold or freeze whole thing for later. Defrost and bring to room temperature to serve if frozen.