1 cup water
2 teaspoons vegetable oil
2 teaspoons garlic powder
3 tablespoons white sugar
2 tablespoons butter or margarine
1 cup canned whole peeled tomatoes
1/2 cup chopped green bell pepper
1 cup milk
1/2 cup water, divided
1 cup dried currants
1 cup fresh lemon rind
1 cup brown sugar
1 (4 ounce) can craft beer
1 (14 ounce) can white sugar reduction cream
1 teaspoon beef bouillon granules
1 cup tomato puree
1/8 teaspoon fresh lemon juice
1 tablespoon beef bouillon granules
4 tablespoons margarine
1 tablespoon white wine vinegar
1/2 teaspoon ground allspice
1 lemon, peel and/or orange zest
In a saucepan, combine water, oil, and garlic powder. Bring to a boil. Reduce heat, and simmer gently 1 minute. Remove from heat. Stir in sugar, butter, garlic powder, lemon juice, and beef bouillon. Add brown sugar, add water, and simmer gently stirring constantly. Stir in currants, reduce heat, and simmer 1 minute. Pour in lemon rind, increase heat, and simmer gently stirring constantly. Slowly stir in lemon juice, stirring gently until sugar is completely dissolved. Add beef bouillon, citrus zest, lemon peel, orange zest, and vanilla extract. Return to a boil, reduce heat, and simmer gently stirring constantly. Stir in remaining 1/2 cup water, and simmer gently. Garnish with lemon rind, orange peel, yellow wine vinegar, white wine vinegar, and tomato puree. Shake vigorously until mixture is topped with cream. Stir into soup sauce. Adjust temperature and serve.