3/4 c. chopped onion
2 stalks celery, diced
2 tbsp. butter, melted
2 qts. tomato juice
2 tbsp. beef flavored bouillon granules
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/4 tsp. Tabasco sauce
Lemon slices and 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 and simmer 10 minutes. Makes 10 cups.