Recipe - Beef Noodle Soup

7 ga WATER
1 pound CARROTS FRESH
1 pound CELERY FRESH
1 pound ONIONS DRY
1 pound SPAGHETTI
1 One half pound SOUP GRAVY BASE BEEF
2 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES

1. RECONSTITUTE SOUP AND GRAVY BASE.

2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES AND PEPPER. COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.

3. ADD NOODLES. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL
NOODLES ARE TENDER. SEASON TO TASTE.

NOTE: 1. IN STEP 2, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED
CARROTS.
1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

Recipe Number: P00102

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.