| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 100 | Servings | ||
INGREDIENTS
| 2 | ga | WATER; WARM |
| 4 1/4 | ga | WATER; WARM |
| 3 1/4 | lb | MILK; DRY NON-FAT L HEAT |
| 3 | lb | ONIONS DRY |
| 5 | lb | POTATOES FRESH |
| 1/2 | lb | SOUP GRAVY BASE CHICKEN |
| 2 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE. BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY. 2. STIR MILK INTO WARM WATER. BLEND WELL. 3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) MAY BE USED. 2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED. 3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED. 4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500 SERVING SIZE: 1 CUP (8 1 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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