Instructions: In blender container, puree 1 pkg 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 raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish with raspberries, orange twists or mint leaves, if desired; serve with sour cream. Refrigerate leftovers.

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