Serve this in mugs as a beverage or in small chowder bowls, sprinkled with snipped parsley and lemon rind.
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
Hear broth, tomato juice, herbs, and lemon juice to boiling. Add vermouth and simmer until serving time. Remove bay leaf.
Makes about 5-1/2 cups.