Tomato Bouillon

mccalls great american recipe card 1973

• Ready In: 35 mins
• Serves: 8
• Yields: 3/4 cup

Ingredients

• 2  teaspoons butter
• 3⁄4 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1 (46 ounce) can tomato juice
• 1  bay leaf
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon seasoning salt
• 1⁄8 teaspoon pepper

Directions

1. in hot skillet put butter and saute onion until golden , about 3 mins.
2. add celery, tomato juice, bay leaf, oregano, seasoned salt, pepper bring to boiling then reduce heat an simmer for about 15 mins.
3. strain . serve hot or cold.