Recipe#1058

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

INGREDIENTS

2 cups (1 lb) butter or margarine
1 1/2 cups (8 oz) onions, dry, chopped
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 qt. (1 lb 8 oz) celery, fresh, sliced
2 cups (9 oz) flour, wheat, hard
5 gal. beef or chicken
1 gal. (6 lb) potatoes, white, fresh, chopped
2 tsp. pepper, black
6 tbsp. (4 oz) salt
2 3/4 cups (12 oz) milk, nonfat, dry
1 1/2 qt. water, warm
1 cup (7 oz or 1-7 oz cn) pimientos, canned, chopped

INSTRUCTIONS

Saute onions, peppers, and celery in butter or margarine 10 minutes. Do not brown. Remove from fat and set aside. Blend fat and flour together; stir until smooth. Add cold roux to stock; stirring constantly. Cook until blended. Add sauteed vegetables, potatoes and seasonings. Cook about 20 minutes or until vegetables are tender. Just before serving, remove soup from heat; slowly add milk, stirring constantly. Add pimientos.

NOTE: 1. 1 lb 6 oz Soup and Gravy base, beef or chicken and 5 gal water, may be used in place of stock. Omit salt in recipe and season to taste.
2. Beef Stock. See "Beef Stock" recipe.
3. Other types of milk may be used in place of nonfat dry milk and warm water.