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5 c. sliced fresh strawberries
2 c. half and half
1 1/4 c. sour cream
3/4 c. sifted powdered sugar
1/4 c. balsamic vinegar
whipped cream (optional)
strawberry slices (optional)
fresh mint sprigs (optional)

Place strawberries in container of an electric blender or food
processor; top with cover and process until smooth. Transfer puree
to a large bowl. Add half and half, sour cream, powdered sugar and
balsamic vinegar; stir with a wire whisk until smooth. Cover and
chill at least 2 hours; overnight is best. Serve soup in chilled
soup bowls. If desired, garnish each serving with whipping cream,
strawberry slices and mint sprigs. Yields 7 cups.

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