10 oz. box of frozen strawberries
6 oz. can frozen orange juice
1 c. drained mandarin oranges (small can)
1 large can diced peaches
2 – 4 bananas (will be added to your taste)
3 T. instant Tapioa box pudding
½ c. sugar
1 c. water
Pinch of salt
Strawberries and juice need to be partially thawed.
Mix tapioca, sugar, water, and salt in sauce pan. Cook on stove until clear – about 6 – 8 minutes. Stir constantly.
Put orange juice, strawberries with any juice, peaches with juice, and drained mandarin oranges in large serving bowl and mix gently.
Pour hot mixture over the fruit and stir gently.
Just before serving, slice bananas and add to individual bowls or put in a separate dish for people to add to their serving.
The berry mixture will keep in the refrigerator about a week.
This “soup” can also be served with a scoop of sherbet ice cream.
Great recipes get passed from cook to cook, I got this recipe from my friend Evonne, who got it from her daughter-in-law, who got it through her mom, who got it from another cook – and the credit goes to… Trish Aspegren-Tisthammer.
Thank you for your permission to share your tasty soup recipe, Trish.