Name: Cream of Asparagus Soup
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

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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