5 cups water
½ cup dried apples, diced
½ cup dried cherries
½ cup dried apricots, halved or quartered
½ cup pitted prunes, halved or quartered
1 ½ tablespoons small pearl tapioca
1 tablespoon lemon juice
1 cinnamon stick
¼ cup lingonberry preserves (optional)
1 star anise (optional)
1 cup fruit juice (orange, apple, cranberry or lingonberry)
in a medium saucepan over high heat, bring water to a boil; reduce heat to medium and stir in dried fruits, tapioca, lemon juice, cinnamon stick, preserves and star anise. Simmer gently for 25 to 40 minutes, stirring occasionally, until soup reaches desired consistency.
Stir in fruit juice for added flavor, if desired, and continue to simmer for 5 more minutes. Remove cinnamon stick and star anise before serving. Serve warm or cold as a breakfast soup, cereal topping, or over ice cream and desserts. Leftovers may be refrigerated for at least a week.