Beef rice soup

100 Servings

Ingredients

Quantity Ingredient
7 gallons WATER
1 pounds CARROTS FRESH
1 pounds CELERY FRESH
1 pounds ONIONS DRY
2 pounds RICE 10LB
1½ pounds SOUP GRAVY BASE BEEF
2 teaspoons PEPPER BLACK 1 LB CN
3 BAY LEAVES

Directions

1. RECONSTITUTE SOUP AND GRAVY BASE.

2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING T

A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.

3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE IS

TENDER. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 OZ SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASON

TO TASTE.

NOTE: 2. IN STEP 2: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 3. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

Recipe Number: P00100

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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