Recipe - Chicken Gumbo Soup

4 One half ga STOCK; CHICKEN
1 pound BUTTER PRINT SURE
2 teaspoon GARLIC DEHY GRA
1 pound CELERY FRESH
2 pound OKRA FZ
12 Three fourths pound TOMATOES # 10 CAN
1 pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
1 pound RICE 10LB
Three fourths pound FLOUR GEN PURPOSE 10LB
2 teaspoon PEPPER BLACK 1 LB CN
5 BAY LEAVES
1 teaspoon THYME GROUND
2 teaspoon PAPRIKA GROUND
4 One half tablespoon SALT TABLE 5LB

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT;
SET
ASIDE FOR USE IN STEP 4.

2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.

3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL;
REDUCE
HEAT.

4. ADD SAUTE'ED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE,
BAY
LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.

5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.

NOTE: 3. IN STEP 2, One half TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.

NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4 1/2
GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO
TASTE.

NOTE: 5. IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED
PEPPERS.

NOTE: 6. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED GREEN PEPPERS (SEE
RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED.

Recipe Number: P01000

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.