Servings
100 s
Ingredients
- 7 gallons Water
- 1 pound CARROTS FRESH
- 1 pound CELERY FRESH
- 1 pound ONIONS DRY
- 1 1/2 pounds SOUP GRAVY BASE BEEF
- 2 teaspoons PEPPER BLACK 1 LB CN
- 3 Bay leaves
Directions
- 1. RECONSTITUTE SOUP AND GRAVY BASE.
- 2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES AND PEPPER.
- COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.
- 3. ADD BARLEY, SIMMER, STIRRING FREQUENTLY, ABOUT 20 MINUTES OR UNTIL BARLEY IS TENDER.
- SEASON TO TASTE.
- NOTE: 1. IN STEP 2: 1 LB 4 OZ FRESH CARROTS A.
- P.
- WILL YIELD 1 LB CHOPPED CARROTS.
- 1 LB 6 OZ FESH CELERY AT A.
- P.
- WILL YIELD 1 LB CHOPPED CELERY.
- 1 LB 2 OZ DRY ONIONS AT A.
- P.
- WILL YIELD 1 LB CHOPPED ONIONS.
- 2. IN STEP 3, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED.
- SEE RECIPE NO.
- A-11.
- Recipe Number: P00101 SERVING SIZE: 1 CUP From the
(actually used today!). - Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.