Red Hots - cooking recipe

Ingredients

3 (10 1/2 oz.) can condensed beef broth (bouillon)
1 1/2 c. water
2 tsp. horseradish
1/2 tsp. dill weed
parsley (garnish)

Preparation

Combine all ingredients through dill in medium size saucepan. Bring just to a boil.
Reduce heat and simmer briefly. Serve in small mugs and garnish with parsley.
Makes 8 small cups.