1 quart tomato juice
2 cans water
2 cans beef bouillon (8 cups prepared)
1/2 cup brown sugar
1/2 teaspoon (scant) garlic salt
pinch of onion salt
pinch of celery salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Mix all ingredients in large pan. Let simmer, but don't boil. Garnish with lemon slices on top. (Serves 12)
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