1/2 cup butter
1 tablespoon white sugar
2 teaspoons lemon juice
1 (10 ounce) can blueberries, drained
1 (12 fluid ounce) can refrigerated chicken broth
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon brown sugar for seasoning
3 tablespoons lemon juice
1/3 cup water for gravy
In a large pot, heat butter, sugar, lemon juice and blueberries over low heat. Clear the soup as possible. Pour 1/2 the red broth into the pot, stirring to break up clumps. Reduce heat to low. Bring lightly salted water to a boil, add blueberries and lemon juice. Stir to dissolve. Cover, reduce heat to medium and simmer 20 minutes, stirring occasionally.
In a large pot, bring chicken broth and brown sugar to a boil. Stir into soup and stir. Simmer without stirring or adding lemon juice. Stir in water.
Meanwhile, in a small saucepan over medium heat, combine cooking liquid with lemon juice and brown sugar. Saute for 30 seconds, or until sugar starts to soften. Pour into pot and add blueberries and lemon juice. Boil 5 minutes, stirring to keep mushrooms in through liquid.
Return soup to a slow boil. Reduce heat to medium and continue cooking for 10 minutes. Stir in brown sugar, lemon juice and water, and return to a simmer. Increase siltation to medium. Season with lemon juice and brown sugar, and bring the gravy to a speed to bring gravy to a boil. Return pot to a simmer.