Title: Cream of Asparagus Soup
Categories:
Yield: 100 Servings

1 3/4 ga WATER; WARM
4 ga WATER & RESERVED JUICE
4 ga STOCK; CHICKEN
3 1/4 lb MILK; DRY NON-FAT L HEAT
6 lb ASPARAGUS FZ
2 lb FLOUR GEN PURPOSE 10LB
1 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN

Recipe Number: P01402

SERVING SIZE: 1 CUP

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