2 tablespoons beef bouillon granules
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1 1/2 tablespoons chicken bouillon granules, crushed
1 1/2 teaspoons salt
2 1/2 tablespoons dried black pepper
1 1/2 teaspoons hot water
1 pinch dried oregano
In a heat-proof glass bowl, combine the beef, thyme, basil and chicken granules and set aside. In a separate large bowl, stir together the salt, pepper and hot water. Melt the remaining 1 tablespoon of oil in the skillet over medium heat, add the oregano and season with salt and pepper. Stir everything together and bring the mixture to a moderate boil. Reduce heat to medium and simmer. Meanwhile, set the oven rack off the oven and boil the wine for 15 minutes. Drain off the moisture, add the vinegar and thyme-ginger mixture, and mix all together.
Serve soup with fresh crabmeat, corned beef balls, crumbled bacon and stuffing.
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