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Rosy Strawberry Soup

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Description Edit

Yield: 24 servings, ⅔ cups each

Ingredients Edit

Directions Edit

  1. Whisk together strawberry preserves and sour cream until smooth.
  2. Stir in remaining ingredients.
  3. Cover and refrigerate several hours or overnight to blend flavors.
  4. Ladle into stemmed glass goblets and garnish with mint.

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