1 lb. hamburg (brown)
2 (13 1/2 oz.) cans College Inn chicken broth
1 qt. water
1 pkg. Lipton Onion Soup Mix
2 stalks celery, chopped
1 sm. can Penn. Dutch mushrooms, drain and chopped

Boil all this for 20 minutes.

Add:

1 (14 1/2 oz.) can tomatoes (cut into tiny pieces or crush)
1 pkg. Birds Eye frozen mixed vegetables

Boil 15 minutes.

Add:

1/2 c. orzo macaroni

Cook 10 minutes longer.

Add:

1 tbsp. Worcestershire sauce

Then turn off. Serve hot. May add grated cheese. Let soup remaining settle. Skim off fat before putting away. May freeze.