saucepan and saute onions over medium heat until translucent (about 8 minutes). Add chicken stock, tomatoes, garlic and lemon juice. Heat to boiling. Lower heat and simmer for 1/2 hour. Add Calvert's Cedar Street Dill Mustard, horseradish and Worcestershire. Transfer in batches to blender or food processor fitted with a steel blade and process until pureed. A small sprig of fresh dill makes a lovely garnish.