3/4 c. chopped onion
2 stalks celery, chopped
2 tbsp. butter, melted
2 qts. tomato juice
2 tsp. low-sodium beef-flavored bouillon granules
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/4 tsp. hot sauce
Lemon slices (optional)
Celery leaves (optional)

Saute onion and celery in butter in a Dutch oven until transparent. Add tomato juice and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Garnish with lemon slices and celery leaves, if desired. Yield: 10 cups.