Title: Beef Barley Soup
Categories:
Yield: 100 Servings

7 ga WATER
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 1/2 lb SOUP GRAVY BASE BEEF
2 ts 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 BARLEY, SIMMER, STIRRING FREQUENTLY, ABOUT 20 MINUTES OR UNTIL
BARLEY
IS 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 FESH CELERY AT A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 2 OZ DRY ONIONS AT A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

2. IN STEP 3, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.

Recipe Number: P00101

SERVING SIZE: 1 CUP

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