Serve this in mugs as a beverage or in small chowder bowls, sprinkled with snipped parsley and lemon rind.
Yield: Makes about 5-1/2 cups.
- 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