Cream of Pumpkin Soup
INGREDIENTS:
2 ga WATER; WARM
3 3/4 ga WATER; WARM
3 1/4 lb MILK; DRY NON-FAT L HEAT
23 3/4 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
8 oz SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN
2 ga WATER; WARM
3 3/4 ga WATER; WARM
3 1/4 lb MILK; DRY NON-FAT L HEAT
23 3/4 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
8 oz SOUP GRAVY BASE CHICKEN
2 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 AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK..
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 DEHYDRATED PARSLEY MAY BE ADDED.
4. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01501
SERVING SIZE: 1 CUP (8 1
2. STIR MILK INTO WARM WATER. BLEND WELL.
3. STIR MILK AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK..
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 DEHYDRATED PARSLEY MAY BE ADDED.
4. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01501
SERVING SIZE: 1 CUP (8 1