2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed
Preparation
Instructions:
Heat all ingredients to simmering, stirring occasionally. Serve hot with celery "swizzle sticks". 6 servings (about 1/2 cup each).