Yield: Makes about 5-1/2 cups.
Serve this in mugs as a beverage or in small chowder bowls, sprinkled with snipped parsley and lemon rind.
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- 1 quart homemade chicken broth
- 1 can (46 ounces) tomato juice
- 6 sprigs fresh basil, or 1/4 to 1/2 teaspoon dried
- 1 large bay leaf
- 3 sprigs fresh oregano, or 1/8 to 1/4 teaspoon dried
- Juice of 2 lemons
- 1/3 cup vermouth