Recipe

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• 2 (19 oz) cans campbell's beef and barley soup
• 2 tbsp wild rice
• 1 tbsp dried vegetable flakes
• 1 stalk finely diced celery
• 1/2 tsp dried basil
• 1 pinch dried oregano
• 1 pinch dried marjoram
• 1 tsp minced fresh parsley , if you have it
• 2 dashes tabasco sauce
• 1 pinch cayenne pepper
• 3 pinches salt
• black pepper
• 2 bay leaves
• 1 garlic clove, pressed
• 1 dash worcestershire sauce

• 1 Add all ingredients, except the Worcestershire sauce (add it later), to a saucepan.
• 2 Add 2 & 1/2 soup cans of water.
• 3 Bring to a full roiling boil.
• 4 Stir it well, and reduce heat to simmer.
• 5 Cover.
• 6 Simmer for 2 & 1/2 hours. Remove bay leaves after 2 hours. It takes that long for the wild rice.
• 7 Stir occasionally.
• 8 Serve with warm bread, and butter.
• 9 Also excellent with simply crushed, saltine crackers.
• 10 Enjoy.