Recipe - Beef Rice Soup

7 ga WATER
1 pound CARROTS FRESH
1 pound CELERY FRESH
1 pound ONIONS DRY
2 pound RICE 10LB
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, PEPPER, AND SALT. COVER;
BRING T
A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.

3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE
IS
TENDER. REMOVE BAY LEAVES.
NOTE: 1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 OZ SOUP AND
GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND
SEASON
TO TASTE.

NOTE: 2. 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 OA DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 3. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.

Recipe Number: P00100

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.