1 (16 oz.) pkg. frozen whole strawberries, thawed
1 c. sour cream
1 c. half & half
1/4 c. sugar
2 tbsp. white wine

Place strawberries in blender container or food processor bowl. Cover. Process until well-blended. Add remaining ingredients. Mix well.

Chill several hours or overnight. Makes eight 1/2 cup servings. A nice cool summer soup!

Variations: Substitute 1 pint fresh strawberries for frozen or 2 (10 ounce) packages frozen strawberries in syrup for frozen strawberries and sugar. Omit wine.