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Cream of Asparagus Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 100 Servings

INGREDIENTS

1 3/4 ga WATER; WARM
4 ga WATER & RESERVED JUICE
4 ga STOCK; CHICKEN
3 1/4 lb MILK; DRY NON-FAT L HEAT
6 lb ASPARAGUS FZ
2 lb FLOUR GEN PURPOSE 10LB
1 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN

INSTRUCTIONS

Recipe Number: P01402
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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