4 cubes chicken bouillon
5 tablespoons chicken broth
1/2 teaspoon salt
1 tablespoon almond extract
3 cups fresh blueberries
In a 3 quart saucepan over medium-low heat, combine bouillon, broth, salt and almond extract. Bring to a boil. Reduce heat to low, and simmer.
Stir blueberries into the soup, and gradually pour over soup. Heat through, then serve immediately.