Chilled Tri-Berry Soup

Ingredients

 * 3¼ cups port wine
 * 2 cups berries, combination blueberries, raspberries and strawberries
 * ⅓ cup sugar, or to taste
 * 1 tbsp cornstarch
 * sprinkle cinnamon
 * 4 tbsp vegan sour cream
 * edible flower petals for garnish

Directions

 * 1) Heat 3 cups port wine in saucepan over medium heat until simmering.
 * 2) Stir in berries and sugar, reduce heat to medium-low and cook 5 minutes; alcohol will evaporate.
 * 3) Combine cornstarch with remaining ¼ cup port wine.
 * 4) Stir cornstarch mixture and cinnamon into soup, and cook 2 minutes more.
 * 5) Remove from heat, and refrigerate until chilled.
 * 6) Pour soup into large serving bowls, and top each bowl with equal portions of vegan sour cream.
 * 7) Garnish soup with edible flower petals before serving.