Recipe#1038

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

INGREDIENTS

1 1/2 qt. (2 lb) onions, dry, chopped
1 1/2 qt. (2 lb) celery, fresh, chopped
1 3/4 cups (12 oz) shortening, hot
3 gal. stock, beef or water, hot
3 bay leaves
2 tsp. pepper, black
9 tbsp. salt
3/4 cup (6 oz) sugar, granulated
3 1/4 gal. (25 lb 8 oz or 4-No. 10 cn) tomatoes, canned, crushed
3 cups (1 lb 8 oz) barley

INSTRUCTIONS

Saute onions and celery in shortening 5 minutes, stirring frequently. Add stock or water and seasonings. Add barley. Cover, bring to a boil; reduce heat; simmer 1 hour or until barley is tender. Add tomatoes; mix well. Cover; bring to a boil; reduce heat and simmer 5 minutes.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 12 oz Soup and Gravy base, beef with 3 gal water may be used. Omit salt in recipe. Season to taste.