1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
2 tablespoons minced onion
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1/2 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 teaspoon chopped fresh chives
1/3 cup chicken broth
1 cup sliced fresh tomatoes (optional)
1 teaspoon dried rosemary
1 cup skim milk
1/4 teaspoon salt
1 teaspoon garlic powder
Heat oil in a large saucepan over medium-high heat. Cool and stir in Worcestershire sauce, onion, garlic, ginger, parsley, salt, chives, chicken broth, tomatoes, dried rosemary and milk.
Bring broth to a boil, bring to a boil, reduce heat, and simmer for 5 minutes, stirring constantly. Stir in chicken broth, tomato, garlic powder and salt. Simmer for 2 more minutes and stir in garlic powder.
Toss together chicken broth mixture, sliced tomatoes, rosemary, skim milk, salt, garlic powder and lemon juice.