Beef and Wild Rice Soup

This is my personal favorite everyday, day off, soup. Excellent with a salad.

• Ready In: 3 hrs 10 mins
• Serves: 4

Ingredients

• 2 (19 ounce) cans  Campbell's beef and barley soup
• 2  tablespoons wild rice
• 1  tablespoon  dried vegetable flakes
• 1  stalk  finely diced celery or 3  pinches celery seeds
• 1⁄2 teaspoon dried basil
• 1  pinch dried oregano
• 1  pinch dried marjoram
• 1  teaspoon  minced fresh parsley, if you have it (I don't care for dried parsley)
• 2  dashes Tabasco sauce
• 1  pinch cayenne pepper
• 3  pinches salt
•  black pepper
• 2  bay leaves
• 1  garlic clove, pressed
• 1  dash Worcestershire sauce

Directions

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.