3 cups tomato juice
1 (10 3/4 ounce) can condensed chicken broth
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1/8 teaspoon onion powder
In a 3-quart saucepan combine all ingredients. Bring to a boil. Remove from heat.
Serve with chopped scallion or snipped chives. Yields 6 to 8 servings.
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