Beef and Wild Rice Soup

• 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
• 12 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

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.
7. Remove bay leaves after 2 hours.
8. It takes that long for the wild rice.
9. Stir occasionally.
10. Serve with warm bread, and butter.
11. Also excellent with simply crushed, saltine crackers.
12. Enjoy.

campbells beef, wild rice, vegetable flakes, celery, basil, oregano, marjoram, fresh parsley, tabasco sauce, cayenne pepper, salt, black pepper, bay leaves, garlic, worcestershire sauce

Taken from www.food.com/recipe/beef-and-wild-rice-soup-11380 (may not work)