3 shells, shell
1 (16 ounce) can sliced mushrooms
8 ounces Andre Maraschino cherries, drained
1 (14 ounce) can cream cheese, softened
1/3 cup heavy cream
1/3 cup water
1 tablespoon butter
1 small bowl white sugar
1 peppermint sprigs
1/4 teaspoon salt
2 tablespoons orange marmalade
In a large saucepan over medium-low heat, combine mushrooms, cherries and cream cheese. Remove from heat, place on cutting board and place on rack to cool for 20 minutes.
In a medium saucepan, mix the cream cheese and water. Place cream cheese mixture over medium heat, stirring constantly, for 5 minutes. Remove from heat, and stir in butter, mixed with a little water, or milk until mixture comes to a cream stage. Gradually stir in sugar, then peppermint. Return mixture to simmer, stirring constantly.
Cover, reduce heat to low and simmer for 10 minutes. Turn off heat, and slice into cubes. Stir together the mushrooms, cherries and cream cheese mixture to make cheese squares. Serve soup over ice. Season with salt and peppermint sprigs if desired.