2 (4 ounce) cans chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 (10 ounce) package frozen mixed vegetables, thawed
2 sprigs fresh mint
1 tablespoon margarine
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon orange juice
1 cup pineapple juice
1 1/2 cups diced celery
1 cup diced celery
1 cup diced celery
1 cup diced celery
1 cup diced celery
1 cup diced celery
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon seasoning salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chicken broth, Worcestershire sauce, chili powder, mixed vegetables, mint, margarine, water, lemon juice, orange juice, pineapple juice, celery and celery. Bring to a slow boil over medium heat, stirring constantly.
Remove from heat and stir in lemon juice, water, seasoning salt, butter and lemon juice. Reduce heat to low and simmer for 10 minutes. Stirring often, bring mixture to a boil, stirring constantly.