Recipe - Chicken Rice Soup

7 One half ga WATER; HOT
1 pound CARROTS FRESH
1 pound CELERY FRESH
1 pound ONIONS DRY
1 Three fourths pound RICE 10LB
1 One half pound SOUP GRAVY BASE CHICKEN
2 teaspoon PEPPER BLACK 1 LB CN
2 BAY LEAVES

1. RECONSTITUTE SOUP AND GRAVY BASE.

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

3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE
IS
TENDER. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 2: 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; 1 LB 4 OZ
FRESH CARROTS A.P. WILL YIELD 1 LB DICED CARROTS.

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

Recipe Number: P00200

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.