Beefed-Up Bloody Mary Soup - cooking recipe

Ingredients

10 3/4 ounces condensed tomato soup
10 ounces beef broth
1 -2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 dash hot sauce (to taste)
1 (14 ounce) can diced tomatoes, drained
1 lemon
celery salt
fresh cracked pepper

Preparation

In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
Add Worcestershire, hot sauce and tomatoes and heat through.
Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.