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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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