Recipe#1036

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 qt. (4 lb) celery, fresh, chopped
3 qt. (4 lb) onions, dry, chopped
2 gal. water, boiling
2 1/2 gal. stock, beef, hot
2 1/2 gal. (7-No. 3 cyl cn) juice, tomato
1 tsp. pepper, black
4 1/2 tbsp. (3 oz) salt
1 gal. Garlic Croutons, prepared

INSTRUCTIONS

Prepare "Garlic Croutons" recipe; set aside. Combine vegetables and water. Simmer 30 minutes; strain; discard vegetables; reserve broth. Combine vegetable broth, stock, juice and pepper. Heat to serving temperature. Add salt. Serve with Garlic Croutons.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 10 oz Soup and Gravy base, beef with 3 gal water may be used. Omit salt in recipe. Season to taste.