Mexican onion corn soup

100 Servings

Ingredients

Quantity Ingredient
5¼ gallon WATER; BOILING
13¼ pounds CORN WHOLE CN #10
14 ounces PIMENTOS 7 OZ
2 pounds SOUP GRAVY BASE BEEF
1 tablespoon HOT SAUCE

Directions

1. STIR SOUP MIX INTO BOILING WATER.

2. DRAIN CORN, ADD TO SOUP MIXTURE.

3. ADD PIMENTOS AND HOT SAUCE. STIR TO MIX.

4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.

Recipe Number: P01703

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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