Audrey’s Blueberry Soup
A winter staple at Nebraska Knoll
3 cups fresh or frozen blueberries (I use frozen)
4 cups water
4 T. cornstarch
¼ cup maple syrup, or more to taste
Add cornstarch to cold water, heat and whisk until it boils and turns clear. Add the blueberries and simmer 15-20 minutes. Add syrup and cinnamon to taste.