2.00 ga water; warm
4.25 ga water; warm
3.25 lb milk; dry non-fat l heat
3.00 lb onions dry
5.00 lb potatoes fresh
0.50 lb soup gravy base chicken
2.00 ts pepper black 1 lb cn
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
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