20 oz Red Raspberries

1/2 c Orange Juice

1/4 c Lemon Juice

1 tb Cornstarch

3/4 c Chablis Wine

Fresh Orange Sections Granishes * Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wine. *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~--------------------------------------------------------------------- ~-- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.