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Bryan Chapell

Beef Barley Soup

0
(0)

CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

7 ga WATER
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 1/2 lb SOUP GRAVY BASE BEEF
2 ts PEPPER BLACK 1 LB CN
3 BAY LEAVES

INSTRUCTIONS

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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