xt7rr49g7t2x https://exploreuk.uky.edu/dips/xt7rr49g7t2x/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Soups, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Soups, 1986 1986 1986 2022 true xt7rr49g7t2x section xt7rr49g7t2x P. SOUPS

 

 P-G. SOUPS No. 1
GUIDELINES FOR CANNED, CONDENSED SOUPS

AMOUNTS FOR 21/2 AMOUNTS FOR 61/4
QUARTS (10-8 oz (1 cup) GALLONS (100-8 oz (1 cup)
TYPE CAN SIZE servings) servings)

See Note 2 See Note 2

 

 

Soup, canned, condensed No. 3 cyl ..... 1 can (3 lb 2 oz) ..... 10 cans (31 lb 4 oz) . . .
Beef with vegetables, bean
with bacon, beef noodle,
chicken noodle, chicken with
rice, manhattan clam
chowder, minestrone, split
pea with ham, tomato,
vegetable, vegetable with
beef

Water, cold .................. 23/4 gal ..............

1. Combine soup with
water. Mix well.

2. Heat to serving
temperature. DO

NOT BOIL.

 

 

 

 

 

 

 

NOTE: 1. For combinations of condensed soups, see Soup Mergers (Recipe No. P—22).
2. One-D ladle may be used. See Recipe No. A—4.

CH-l

 

 GUIDELINES FOR CANNED, CONDENSED SOUPS
(Cream Type)

 

TYPE

CAN SIZE

AMOUNTS FOR 21/2
QUARTS (10-8 oz (1 cup)
servings)
See Note 2

AMOUNTS FOR 6%
GALLONS (100-8 oz (1 cup)
servings)
See Note 2

 

Soup, canned, condensed
Cream of chicken, cream of
mushroom, New England
clam chowder

Milk, nonfat, dry .............

Water for milk ................

Water, cold ..................

1 can (3 lb 2 oz) .....

3 oz (2/3 cup) ........
2% cups ...........
1% cups ...........

10 cans (31 lb 4 oz)...

1 lb 9 oz (51/2 cups) . . .
83/4 qt ...............
41/4 qt ...............

 

 

 

 

 

l. Reconstitute milk;
stir into soup. Mix
well.

. Heat to serving
temperature. DO
NOT BOIL.

 

NOTE: 1. For combinations of condensed soups, see Soup Mergers (Recipe No. P-22).
2. One-D ladle may be used. See Recipe No. A—4.

 

 

 P. SOUPS No.0(l)

 

Canned, Condensed Soups,
Guidelines for
Soup Stock
Beef .............. _ .........
Barley ...................
Minestrone
Noodle

French

Tomato ..................
Barley .................
Rice ...................

Tomato Bouillon

Vegetable ...............

Chicken
Egg Drop ................
Gumbo ..................

CH-2

 

Soup Stock—Continued
- Chicken—Continued

Mulligatawny (Chicken) and
Vegetable ...............
Noodle
Rice .....................

Shrimp
Gumbo ..................

Turkey
Noodle

Bean Soup ...................
Knickerbocker
Old Fashioned .............
with Smoked, Cured Pork
Hocks (Ham Hooks) .......

(OVER)

 

  

Chowders Dehydrated Soups—Continued
Corn Onion —Continued
Chicken Corn ............ P—11—2 Clam Gumbo P—17—2
Manhattan Clam P— 12 — 1 Mexican Onion Corn ..... P— 17— 3
Manhattan Fish ............ P— 12 Pea, Green P— 18—4
New England Clam ........ P— 13— 1 Spanish ................... P— 17
New England Fish ......... P -— 13 Tomato-Vegetable P — 18

Vegetable ................. P— 11— 1 Other Soups
Creamed Soups Creole P— 3
Mushroom . . . . ' ............. P— 14 Oyster Stew ............... P—21
Potato (Potatoes, White, Pepper Pot P— 19
Fresh) ................... P — 15 -— 1 Scallop Stew Supreme P — 21;— 1
Dehydrated Slices Split Pea .................. P—23
Instant (granules) ........ P— 16 Purée Mongole (Soup,
Dehydrated Soups Condensed, Tomato) . . . P—23— 1
Beef Noodle with Smoked, Cured, Pork
Chicken Noodle ............ Hocks (Ham Hocks) ..... P-— 23-—2
with Vegetables

 

(CONTINUED)

 

 P. SOUPS No. 0(2)

 

Other Soups—Continued
Soup Mergers (Soup,
Condensed)-
Chicken—Mushroom . . . .
Doubly Good Chicken V. . .

Logging ...............
Tomato-Noodle

Vegetable Supreme . . . .

 

 

 BEEF STOCK

P. SOUPS No. 1

 

YIELD: lOO Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES

METHOD

 

 

Beef bones, 22 to 30
cracked (if
available)

Beef trimmings . . . .

Water ............

Carrots, fresh,
chopped

Celery, fresh,
chopped

Onions, dry,
chopped

Bay leaves ........

Pepper, black .....
Salt ..............

 

 

 

 

. Place bones, beef trimmings and

water in kettle.

.Add carrots, celery, onions, bay

leaves, pepper, and salt. Cover; bring
to a boil; reduce heat; simmer about 5
hours. Strain, if desired.

. Cool stock as quickly as possible.

(Divide stock in two or more batches,
if necessary, to hasten cooling.)
Refrigerate until needed.

.Before using, remove layer of

hardened fat from top of stock.

 

(OVER)

 

 

 In Step 1, if beef bones are not available, 1 1b 8 oz Soup and Gravy base, beef, may be
used. See Recipe Card A—IZ. Omit salt and season to taste.
. 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 oz dry onions A.P. will yield 1 lb chopped onions.
. In Step 3, 2 oz 8/3 cup) dehydrated onions may be used. See Recipe Card
A—l l.

VARIATIONS
. BEEF BARLEY SOUP: Bring 6% gal prepared stock to a boil; add 3 lb (11/2 qt) barley. Simmer,
stirring frequently, about 20 minutes or until barley is tender. Season to taste.

. BEEF NOODLE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb (11/2 qt) noodles. Simmer,

stirring frequently, about 15 minutes or until noodles are tender. Season to taste.
. BEEF RICE SOUP: Bring 6% gal prepared stock to a boil; add 2 lb (4% cups) rice. Simmer,

stirring frequently, about 15 minutes or until rice is tender. Season to taste.

 

 TURKEY STOCK

P. SOUPS No. 2

 

YIELD: 100 Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Turkey bones .....

Water, hot ........

From 65
lb RTC

. Place turkey bones and water in

steam jacketed kettle or cooking pot.

 

 

Celery, fresh,
leaves and stalks,
chopped

Onions, dry,
chopped

Carrots, fresh,
diced

Bay leaves ........

Salt ..............

Pepper, black .....

 

 

3cups...

3 cups . . .
3% cups .
2 leaves .

1/2cup...
2tsp

 

 

.Add celery, onions, carrots, bay

leaves, salt, and pepper.

. Cover; bring to a boil; reduce heat;

simmer 2 to 3 hours. Strain.

. Cool stock as quickly as possible.

(Divide stock in two or more batches,
if necessary, to hasten cooling.)
Refrigerate until needed.

.Before using, remove layer of

hardened fat from surface of stock
and reserve for cooking.

 

(OVER)

 

 

 NOTE: I. In Step 1, 1 lb 8 oz Soup and Gravy base, chicken may be used for all ingredients.
Prepare stock according to Recipe Card A—IZ.
2. 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.
3. In Step 2, 2 oz (% cup) dehydrated onions may be used. See Recipe Card
A—l l.

VARIATIONS
. TURKEY OR CHICKEN NOODLE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb (11/2

qt) noodles. Simmer, stirring frequently, about 15 minutes or until noodles are tender. Season to
taste.

. TURKEY OR CHICKEN RICE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb 12 oz (1

qt) rice. Simmer, stirring frequently, about 15 minutes or until rice is tender. Season to taste.

 

 P. SOUPS No.
CREOLE SOUP

 

YIELD: 100 Portion (6% Gallons) EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, 2 lb ..... 1%, qt . . . . Sauté onions and peppers in salad oil
chopped or melted shortening 5 minutes; stir
Peppers, sweet, 11/2 qt . . . occasionally.
fresh, chopped
Salad oil or 11/2 cups .
shortening,
melted

 

Stock, beef or 6 gal . . . . . Add stock, salt, pepper, spaghetti,

chicken and tomato paste to sautéed
Salt .............. 4% tbsp . vegetables. Bring to a boil; reduce
Pepper, black ..... 2 tsp . . . . heat; simmer 30 minutes.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Spaghetti, 2—inch 1 lb 8 oz . 3 qt .....
pieces

Tomato paste, 2 lb 8 oz . 1 qt
canned (1% —No.

21/2 cn)

 

 

 

 

 

In Step 1, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions, and 2 lb 7 oz fresh

sweet peppers A.P. will yield 2 lb chopped peppers.

. In Step 1, 4 oz (11/3 cups) dehydrated onions and 51/2 oz (1 qt) dehydrated green
peppers (See Recipe Card A—l l) or 2 lb frozen, diced, green peppers may be used.

. In Step 2, see Recipe No. P—l for Beef Stock.

. In Step 2, 1 lb 8 oz Soup and Gravy base, beef or chicken, may be used. See Recipe
Card A—lZ. Omit salt and season to taste.

. In Step 2, 1 lb 8 oz vermicelli may be used for spaghetti.

. In Step 2, 1111—36 oz cn canned tomato juice concentrate may be used for tomato paste.

’.

 

 

 P. SOUPS No. 4
ONION SOUP

 

YIELD: 100 Portions (61/2 Gallons) EACH PORTION: 1 Cup (8 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, thinly 15 lb . . . . 111/4 qt 1. Sauté onions in shortening or
sliced salad oil until lightly browned.
Shortening, melted 1 1b 8 oz 31/3 cups

or salad oil

 

Flour, wheat, 2 cups . . . . Blend flour and pepper with
general purpose, sautéed onions. Blend well. Add
sifted Soup and Gravy base and water;

Pepper, black ...... 2 tsp . . . . stir well. Simmer 15 minutes.

Soup and Gravy 3 cups . . .
base, beef

 

 

 

 

 

 

 

(OVER)

 

 NOTE: 1. In Step 1, 16 lb 10 oz dry onions A.P. Will yield 15 lb thinly sliced onions.
2. In Step 1, 1 lb 14 oz (21/2 qt) dehydrated onions may be used. See Recipe No. A—ll.
3. One D ladle may be used. See Recipe No. A—4.

VARIATION

l. FRENCH ONION SOUP: Follow Step 1. In Step 2, add 1/4 cup Worcestershire sauce. To serve,
prepare 1 recipe Parmesan Croutons (Recipe No. D—lB—Z). Place 8 croutons in each soup
bowl; pour soup over croutons.

 

 P. SOUPS No. 5
TOMATO BOUILLON

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Celery, fresh, . Combine celery, onions, and
chopped boiling water. Simmer 30 min-

Onions, dry, utes; strain; discard vegetables;
chopped reserve broth for Step 3.

Water, boiling .....

 

Soup and Gravy . . . . . . . . Stir Soup and Gravy base in
base, beef boiling water to make stock.
Water, boiling .....

 

Iuice, tomato . Combine vegetable broth, stock,
tomato juice and pepper. Heat to
3 cyl on) serving temperature.

Pepper, black ...... 1 tsp

 

 

 

 

 

 

 

CH — 2 (OVER)

 

 In Step 1, 5 lb 8 oz fresh celery A. P. will yield 4 1b chopped celery, and 4 1b 7 oz dry
onions A. P. will yield 4 lb chopped onions.

. In Step 1, 8 oz (22/3 cup) dehyrated onions may be used. See Recipe No. A—ll.

. In Step 3, 21/2—36 oz cn canned tomato juice concentrate and 71/2 qt water may be
used for tomato juice.

. One D ladle may be used. See Recipe No. A—4.

. May be served with croutons. Prepare 1/2 recipe Croutons Recipe No. D— 16.

 

 TOMATO SOUP

P. SOUPS No. 6

 

YIELD: lOO Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Onions, dry,
chopped

Celery, fresh,
chopped

Shortening, melted
or salad oil

21b .....

11/2qt
11/2qt

13/4 cups .

. Sauté onions and celery in shortening

or salad oil, 5 minutes, stirring
frequently.

 

Stock, beef, or
water, hot

' Bay leaves ........

Salt ..............

Pepper, black .....

Sugar, granulated .

3gal....

3 leaves .

9tbsp
2tsp
3Acup...

. Add stock or water, bay leaves,

salt, pepper, and sugar.

. Cover, bring to a boil; reduce heat;

simmer 10 minutes or until
vegetables are tender.

 

 

Tomatoes, canned,
crushed

 

251b8 oz

 

3% gal
(4—No.
10 on)

 

 

. Add tomatoes; mix well. Cover; bring
to a boil; reduce heat; simmer 5
minutes.

 

(OVER)

 

 

 In Step I, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions, and 2 lb 12 oz fresh
celery A.P. will yield 2 lb chopped celery.

. In Step 1, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe Card A—l 1.

. In Step 2, see Recipe No. P—l for Beef Stock.

. In Step 2, 12 oz Soup and Gravy base, beef, may be used. See Recipe Card A—12. Omit
salt and season to taste.

VARIATIONS
l. TOMATO BARLEY SOUP: Follow Steps 1 and 2. In Step 3, add 1 lb 8 oz (3 cups) barley. Bring
to a boil; reduce heat; simmer 1 hour or until barley is tender. Follow Step 4.
2. TOMATO RICE SOUP: Follow Steps 1 and 2. In Step 3, add 1 lb 8 oz (31/2 cups) rice. Bring to

a boil; reduce heat; simmer 25 minutes or until rice is tender. Follow Step 4.

 

 R SOUPS No. 7(1)

 

VEGETABLE soup
YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES . METHOD

 

Garlic, dehydrated . 1 tsp ..... . Sauté garlic and onions in salad

Onions, dry, 11/2 qt . . . . oil or shortening until tender. Set
chopped aside for use in Step 4.

Salad oil or 1/2 cup . . .
shortening, melted

 

Soup and Gravy . 21/2 cups . . Stir Soup and Gravy base in boil-
base, beef or ing water to make stock.
chicken
Water, boiling ...... 41/2 gal . . .

 

 

 

 

 

 

 

CH-l

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Carrots, fresh,
chopped

Celery, fresh,
chopped

Zlb ......

21b ......

l%qt....

leqt....

. Add carrots and celery. Bring to a
boil. Cover; reduce heat; simmer
15 minutes. .

 

Peppers, sweet,
fresh, chopped

Potatoes, white,
fresh, diced

Cabbage, fresh,
chopped

Tomatoes, canned,

crushed

21b ......

12 lb 12 oz

11/2cups .
2%qt

31/2qt

. Add sautéed garlic and onions,

peppers, potatoes, cabbage,
tomatoes, and pepper; bring to a
boil; reduce heat; simmer 30 min-
utes or until vegetables are
tender.

Pepper, black ......

 

 

 

 

 

 

 

(CONTINUED)

 

 P. SOUPS No. 7(2)
VEGETABLE SOUP

In Step 1, 1 oz (4 tsp—4 cloves) dry garlic may be used. Mince and try with onions.

. In Step 1, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.
. In Step 1, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A—ll.
. In Step 2, 41/2 gal Beef Stock (Recipe No. P—l) or Turkey Stock (Recipe No. P—2) may be

used.

. In Step 3, 2 lb 7 oz fresh carrots A.P. will yield 2 lb chopped carrots and 2 lb 12 oz fresh

celery A.P. will yield 2 lb chopped celery.

. In Step 4, 10 oz fresh sweet peppers A.P. Will yield 8 oz chopped peppers.

3 lb 11 oz fresh White potatoes A.P. Will yield 3 lb diced potatoes.
2 lb 8 oz fresh cabbage A.P. will yield 2 lb chopped cabbage.

. One—D ladle may be used. See Recipe No. A—4.

VARIATION

l. MINESTRONE SOUP: Follow Step 1. In Step 2, decrease stock to 4 gal. In Step 4, decrease
potatoes to 2 lb (11/2 qt—2 lb 8 oz A.P.) and tomatoes to 6 lb 6 oz (3 qt—l—No. 10 cn). Add 2 lb 1 oz (1
qt—l/s—No. 10 cn) canned, drained, green beans, 3 lb 7 oz (ll/2 qt—l/z—No. 10 cn) canned, drained,
kidney beans, and 1 lb 8 oz (11/2 qt) macaroni.

CH—l

 

 IBEAN SOUP

P. soUps No. 8(1)

 

YIELD: 100 Portions (6%, Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES

METHOD

 

Beans, white, dry . . 31/2 qt . . .
Water, cold ....... 2 gal . . . .

. Pick over beans, removing discol—

. Cover with cold water; bring to a

ored beans and foreign matter.
Wash thoroughly in cold water.

boil; boil 2 minutes. Turn off heat.
Cover; let stand 1 hour.

 

Soup and Gravy
base, ham
Water ............

 

 

 

 

. Combine Soup and Gravy base with

 

water. Add to beans; bring to a boil;
cover; simmer 2 hours or until beans
are tender.

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Carrots, fresh, 1 lb ..... 1 qt ..... 4. Add carrots, onions, and pepper to
shredded bean mixture. Simmer 30 minutes.
Onions, dry, 11/2 qt . . .

chopped
Pepper, black ..... 2 tsp . . . .

 

Flour, wheat, . . . . 3 cups . . . 5. Blend flour and water to form a
general purpose, smooth paste. Stir into soup; cook 10
sifted minutes.

Water, cold ....... 1 qt .....

 

 

 

 

 

 

 

NOTE: 1. In Step 4, 1 lb 4 oz fresh carrots A.P. will yield 1 lb shredded carrots, and 2 lb 4 oz dry
onions A.P. will yield 2 lb chopped onions. ‘
2. In Step 4, 4 oz (11/3, cups) dehydrated onions may be used. See Recipe Card A—l 1.

(CONTINUED)

 

 P. OUPS No. 8(2)

BEAN SOUP

VARIATIONS
1. BEAN SOUP WITH SMOKED, CUBED HAM HOCKS: Follow Steps 1 through 3. Place 2 1b 8

oz thawed, smoked, cured pork hocks in enough water to cover. Simmer for 1 hour; remove from
heat; cool. Remove lean meat; chop into small pieces. In Step 4, add chopped ham hocks to
ingredients. Follow Step 5.

. KNICKEBBOCKER SOUP (BEAN, TOMATO, AND BACON): Follow Steps 1 and 2. In Step 3,
reduce water to 3% gal. In Step 4, lightly brown 1 lb (3 cups) chopped raw bacon. Add carrots,
onions, and 5 lb (3% qt) diced, fresh, 'white potatoes (6 lb 2 oz A.P.). Cook 10 minutes, stirring
occasionally; add to bean mixture. Add 6 lb 6 oz (l—No. lO cn) canned, crushed tomatoes;
simmer 25 minutes or until vegetables are tender. Omit Step 5.

. OLD FASHIONED BEAN SOUP: Follow Steps 1 and 2. In Step 3, reduce water to 4% gal. In
Step 4, add 6 lb 6 oz (l—No. lO cn) canned, crushed tomatoes. Follow Steps 4 and 5.

 

 P. SOUPS No. 9
CHICKEN EGG DROP SOUP

 

YIELD: lOO Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Soup and Gravy
base, chicken

Water, boiling . . . .

11b802.

31/2 cups
(l—No.
21/2 on)

6 gal . . . .

. Stir Soup and Gravy base into boiling
water.

 

Eggs, whole, well
beaten

11/2 qt (30
egQS)

. Pour well beaten eggs slowly into
boiling soup, stirring with a spoon
until all eggs are added. Bring to a
boil; cook 3 minutes.

 

Onions, green,
chopped
(optional)

 

 

llb4oz.

 

6% cups

 

 

3. Add onions.

 

NOTE: In Step 3, 1 lb 8 oz fresh green onions A.P. will yield 1 lb 4 oz chopped green onions.

 

 

 P. SOUPS No. 10(1)
CHICKEN GUMBO SOUP

 

YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, 1 1b ..... 3 cups . . . . Sauté onions in butter or margarine
chopped until tender. Remove from fat; set
Butter or margarine 1 lb ..... 2 cups . . . aside for use in Step 4.

 

Flour, wheat, 3% cups . . Blend fat and flour together; add
general purpose, garlic.
sifted
Garlic, dry, crushed 2 tsp (2
cloves)

 

Stock, chicken, hot 41/2 gal .. . Add flour mixture to stock, stirring
constantly. Bring to a boil; reduce
heat

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Tomatoes, canned,
crushed

Celery, fresh,
chopped

Okra, frozen ......

Peppers, sweet,
fresh, chopped

Rice .............

Bay leaves ........
Paprika, ground . . .
Salt ..............
Pepper, black .....
Thyme, ground . . . .

 

12 lb 12

 

11/.) gal
(Z—No.
10 on)

3 cups . . .

11/2qt

. 41/2 cups .

21/3cups
Sleaves.
2tsp
41/2 tbsp.
2tsp
ltsp

4. Add

 

 

sautéed

onions, crushed

tomatoes, celery, okra, peppers, rice,
bay leaves, paprika, salt, pepper, and
thyme; mix well.

30 minutes.

5. Bring to a boil; reduce heat; simmer

 

(CONTINUED)

 

 

 P. SOUPS No. 10(2)
CHICKEN GUMBO SOUP

In Step 1, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.

. In Step 1, 2 oz (% cup) dehydrated onions may be used. See Recipe Card A—l l.

. In Step 2, 1/2 tsp dehydrated garlic may be used. See Recipe Card A—17.

. In Step 3, 1 lb 2 oz Soup and Gravy base, chicken, and 41/2 gal water may be used. See
Recipe Card A—lZ. Omit salt and season to taste.

. 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.

. In Step 4, 4 oz (11/3 cups) dehydrated green peppers (See Recipe Card A—l l) or 1 lb
8 oz frozen, diced, green peppers may be used.

VARIATION
l. SHRIMP GUMBO: Follow Steps 1 through 4. In Step 5, bring to a boil; reduce heat; simmer 25
minutes. Add 3 lb raw, peeled, deveined shrimp cut into quarters. Boil an additional 5 minutes.

 

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CORN CHOWDER

 

 P. SOUPS No. 11(2)
CORN CHOWDER

 

YIELD: 100 Portions (61/4 Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bacon, raw, chopped

Celery, fresh,
chopped

Onions, dry,
chopped

Peppers, sweet,
fresh, chopped

3 cups ...
11/2 cups .

3cups

11/2 cups .

. Prepare bacon according to Rec-

ipe Nos. L—Z or L—2—2.

. Add celery, onions, and peppers;

cook 7 minutes, stirring occasion-
ally.

 

Potatoes, white,
fresh, diced

Pepper, black ......

 

 

 

Zgal
3qt ......

6 tbsp ...
2tsp .....

 

 

. Add water, potatoes, salt, and

pepper. Bring to a boil, reduce
heat; simmer 15 minutes or until
vegetables are tender.

 

CH—l

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Corn, canned, cream 19 lb 14 oz 21/4 gal . Add corn. Bring to a boil; cook 5

style (3—No. minutes, stirring occasionally.
10 cn)

Milk, nonfat, dry . . . 101/2 cups . Reconstitute milk. Add milk and
Water, warm ....... 1% gal . . . butter or margarine to mixture.

Butter or margarine 2 cups . . . Heat slowly to serving tempera-
ture. DO NOT BOIL.

 

 

 

 

 

 

 

 

NOTE: I. In Step 2: 11 oz fresh celery A.P. will yield 8 oz chopped celery.
1 1b 2 oz dry onions A.P. will yield 1 1b chopped onions.
10 oz fresh sweet peppers A.P. will yield 8 oz chopped peppers.
. In Step 2, 2 oz (7/3 cup) dehydrated onions and 11/4 oz (1 cup) dehydrated green peppers
(See Recipe No. A—ll) or 8 oz frozen, diced, green peppers may be used.
. In Step 3, 4 lb 15 oz fresh White potatoes A.P. will yield 4 lb diced potatoes.
. In Step 3, 4 lb frozen diced potatoes may be used.
. One-D ladle may be used. See Recipe No. A—4.

(CONTINUED)

 

 P. SOUPS No. 11(3)
CORN CHOWDER

VARIATIONS

l. VEGETABLE CHOWDER: Follow Steps 1 through 3. In Step 4, use 15 lb frozen mixed vegetables
for cream style corn. Cook 10 minutes. In Step 5, use 1 lb (1 qt) general purpose flour, sifted and 2
qt cold water. Combine to make a smooth paste. Slowly add paste to mixture. Bring to a boil;
simmer 10 minutes.

. CHICKEN CORN CHOWDER: Omit Steps 1 through 5. Combine 25 lb (8—No. 3 cyl cn) Soup,
condensed, Cream of Chicken and 8% qt water in stock pot; mix well. Add 19 lb 14 oz (3—No 10 cn)
canned, Whole kernel corn, drained, 11/2 tsp salt and 11/2 tsp pepper, black. Heat slowly to

serving temperature. DO NOT BOIL.

CH-l

 

 MANHATTAN FISH CHOWDER

P. SOUPS No. 12(1)

 

YIELD: 100 Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Bacon, raw,
chopped

Onions, dry,
chopped

Celery, fresh, diced

Peppers, sweet,
fresh, chopped

1202....

21b .....

21b .....
llb802.

Zcups...
11/2qt

11/2qt

. Cook bacon until crisp. Remove
bacon; set aside for use in Step 4.

. Sauté onions, celery, and peppers in
bacon fat about 7 minutes.

 

Fish, fillets, skinless,
cut in 2—inch
pieces

Water ............

 

 

 

 

. Add fish to water; bring to a boil,
reduce heat; simmer for 20 minutes.

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Tomatoes, canned,
crushed

Carrots, fresh,
diced

Salt ..............

Pepper, black .....

Thyme, ground . . . .

Potatoes, white,
fresh, diced

 

12 lb 12

 

11/2 gal
(Z—No.
lO cn)

. 41/2 cups .

4%, tbsp

ltbsp

2tsp

.31/2qt

 

 

4. Combine bacon, sautéed vegetables,

tomatoes,

carrots, salt, pepper,

thyme, and potatoes to fish and stock.
5. Bring to a boil, reduce heat; simmer
30 minutes or until vegetables are

tender.

 

 

(CONTINUED)

 

 P. SOUPS No. 12(2)
MANHATTAN FISH CHOWDER

In Step 2: 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.
2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.
1 lb 13 02 fresh sweet peppers will yield 1 lb 8 oz chopped peppers.
. In Step 2,‘ 4 oz (11/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green
peppers (See Recipe Card A—l 1) or 1 lb 8 oz frozen, diced, green peppers may be used.
. In Step 4, 1 lb 13 oz fresh carrots A.P. will yield 1 lb 8 oz diced carrots and 5 lb 9 oz
fresh white potatoes A.P. will yield 4 lb 8 oz diced potatoes.

VARIATION
l. MANHATTAN CLAM CHOWDER: Follow Steps 1 and 2. In Step 3, omit fish fillets and water.

Drain 12 lb (1%, gal) chopped clams. Reserve clam broth for use in Step 4 and clams for use in
Step 5. In Step 4, add clam broth and 3 gal water to remaining ingredients. Follow Step 5. Add
drained clams. Simmer 5 minutes.

 

 NEW ENGLAND FISH CHOWDER

 

YIELD: 100 Portions (6% Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Fish fillets, skinless,
cut in 2—inch
pieces

Potatoes, white,
fresh, diced

Water, boiling . . . .

101b....

101/2 cups

2gal....

. Add fish and potatoes to water; bring

to a boil; simmer 20 minutes or until
tender.

 

Bacon, raw, diced .
Onions, dry,
chopped

3cups...
11/2qt

. Cook bacon until crisp. Drain; set

aside for use in Step 6.

. Sauté onions in bacon fat until lightly

browned.

 

 

Butter or margarine,
melted

Flour, wheat,
general purpose,
sifted

 

llb4oz.

 

21/2 cups .

1%qt

 

 

. Blend butter or margarine and flour
to form a paste. Add onions; stir to
blend well. Set aside for use in Step

6.

 

(OVER)

 

P. SOUPS No. 13

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

Milk, nonfat, dry . . 2 lb 8 oz . 2% qt . . . 5. Reconstitute milk; add to fish and
Water, warm ...... 2% gal . . potatoes. Heat to just below boiling
point. DO NOT BOIL.

Salt .............. 6 tbsp . . . 6. Add flour mixture and cooked bacon

Pepper, black ..... 2 tsp . . . . to mixture. Simmer 1/2 hour or more to
thicken and improve flavor.

7. Add salt and pepper.

 

 

 

 

 

 

 

 

 

In Step 1, 4 lb 5 oz fresh white potatoes A.P. will yield 3 lb 8 oz diced potatoes.

. In Step 1, 12 oz dehydrated sliced potatoes may be used. Increase water to
101/2 qt in Step 1.

. In Step 3, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.

. In Step 3, 4 oz (11/3, cups) dehydrated onions may be used. See Recipe Card A—l l.

VARIATION
1. NEW ENGLAND CLAM CHOWDER: In Step 1, omit fish. Drain 12 lb (11/2 gal) canned,
chopped clams; add water to drained liquid to make 2 gal. Reserve drained clams for use in Step
5. Follow Steps 2 through 4. In Step 5, add clams. Follow Steps 6 and 7.

 

 P. SOUPS No. 14

CREAM OF MUSHROOM SOUP

 

YIELD: 100 Portions (61/4 Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Mushrooms, canned

Onions, dry,
chopped
Butter or margarine

121b7oz

lZoz

21b ......

51/4 qt
(7—jum-
bo cn)

21/4 cups .

lqt ......

. Drain and chop mushrooms.

Reserve liquid for use in Step 4.

. Sauté mushrooms and onions in

butter or margarine until onions
are tender. Remove from fat. Set
aside for use in Step 5.

 

Flour, wheat,
general purpose,
sifted

Pepper, black ......

 

 

 

2qt ......

2 tsp .....

 

 

. Blend fat, flour, and pepper to
form a paste.

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry . . . 2 lb 8 oz . 83/4 cups . . Reconstitute milk and Soup and
Soup and Gravy 11/4 cups Gravy base; add to bacon mi):-
base, chicken (1/3—No. ture. Bring to a simmer. DO NOT
21/2 cn) BOIL AFTER MILK IS ADDED.
Water, warm ....... 21/2 gal . . .

 

Potatoes, white, . 21/8 qt . Stir potatoes rapidly into hot liq-
instant (3/4—No. uid. Add salt, it needed. Stir until

10 cn) smooth.

Salt (optional) ...... 1/2 cup . . . . Simmer 5 minutes.

 

 

 

 

 

 

 

NOTE: I. In Step 1, 2 lb 4 oz dry onions A.P. Will yield 2 lb chopped onions.
2. In Step I, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A—ll.
3. In Step 3, 1/2 cup dehydrated parsley may be used.
4. One—D ladle may be used. See Recipe No. A—4.

 

 CREAM OF POTATO SOUP P- SOUPS No. 15
(Dehydrated Sliced Potatoes)

 

YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Potatoes, white, 4 lb 6 oz . 101/2 qt . Combine potatoes, onions, water,
dehydrated, salt, pepper, and Soup and Gravy
slices base. Bring to a boil. Simmer 1 hour

Onions, 2 cups. . . or until potatoes are mushy.
dehydrated,
crushed

Water, warm ...... 5 gal . . . .

Salt .............. 6 tbsp . . .

Pepper, black ..... 1 tbsp . . .

Soup and Gravy 1 cup
base, chicken (1/3—No.

21/2 cn)

 

 

 

 

 

 

 

(OVER)

 

  

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry 3 lb 6 oz . 3 qt ..... 2. Stir milk into warm water. Blend well.
Water, warm ...... 2 gal . . . .

 

Butter or margarine 2 cups . . . 3. Stir milk and butter or margarine into

soup. Reheat to serving temperature.

DO NOT BOIL after adding milk.

 

 

 

 

 

NOTE: 1. In Step 1, 3 lb (2%, qt) dry, chopped onions (3 lb 5 oz A.P.) may be used.
2. In Step 2, 1/2 cup dehydrated parsley may be added.

VARIATION

1. CREAM OF POTATO SOUP (POTATOES, WHITE, FRESH): In Step 1, 19 1b (31/2 gal) potatoes,

white, fresh, diced (23 lb 6 oz A.P.), may be used for dehydrated sliced potatoes; decrease water
to 3% gal; follow remainder of Step. Follow Steps 2 and 3.

 

 

 P. SOUPS No. 16

CREAM OF POTATO SOUP
(Instant Potatoes)

 

YIELD: 100 Portions (6% Gallons)

EACH PORTION: 1 Cup (9 Ounces)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bacon, raw, chopped

Onions, dry,
chopped

Butter or margarine

Pepper, black ......

Dill weed, whole
(optional)

3cups
11/2qt

2 cups . . .
2 tsp .....
2% tbsp . .

.Sauté bacon until lightly
browned; add onions and butter
or margarine; continue cooking
until onions are tender.

. Add pepper and dill weed; mix
well. '

 

 

 

 

3ga1

 

 

 

. Add water; bring to a boil.

 

 

(OVER)

  

“INGREDIENTS WEIGHTS MEASURES METHOD

 

Soup and gravy 17/8 cups . Reconstitute Soup and Gravy
base, chicken (%—No. base, chicken with water and
21/2 cn) reserved mushroom liquid. Blend
Water and 4 gal . . . . paste mixture into hot stock mix-
mushroom liquid, ture, stirring constantly.
hot . Add mushroom—onion mixture.
Bring to a boil; reduce heat; sim-
mer 15 minutes.

 

Milk, nonfat, dry . . . 3 lb 4 oz . . Reconstitute milk. Add to stock
.Water, warm ....... just before serving.
. Heat to serving temperature. DO

NOT BOIL.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, l4—No. 8Z cn canned mushrooms may be used.
2. In Step 2, 13 oz dry onions A.P. will yield 12 oz chopped onions.
3. In Step 2, 11/2 oz (1/3 cup plus 3 tbsp) dehydrated onions may be used. See Recipe No. A—ll.
4. One—D ladle may be used. See Recipe No. A—4.

 

 P. SOUPS No. 17

SPANISH SOUP
(Dehydrated Onion Soup)

 

YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Soup, dehydrated, 2—No. 21/2 . Stir soup mix into boiling water.
onion
Water, boiling ......

 

Sausage, Italian, hot . Cook sausage until lightly

(chopped) browned.

Peppers, sweet, 11/2 cups . . Mix peppers, tomatoes, and bay
' fresh, chopped leaves with browned sausage.
Tomatoes, canned, 2—No. 10 Add to soup mixture.

crushed cn . Return soup mixture to a boil.
Bay leaves ......... 2 leaves . Reduce heat. Cover; simmer 20
minutes. Remove bay leaves.

 

 

 

 

 

 

 

CH—l (OVER)

 

 In Step 2, 4 lb pork sausage, crumbled, may be used.

. In Step 2, 10 oz fresh sweet peppers A.P. will yield 8 oz chopped peppers.

. In Step 3, 11/4 oz (1 cup) dehydrated green peppers (See Recipe No. A—l l) or 8 oz frozen,
diced green peppers may be used.

VARIATIONS

. ONION SOUP: In Step 1, increase water to 61/4 gal. Omit Steps 2 and 3. In Step 4, simmer 20
minutes.

. ONION CLAM GUMBO: Follow Step 1. Omit Step 2. In Step 3, omit all ingredients except
tomatoes. Add 4 lb (3 qt) frozen cut okra and 6 1b (1 gal) canned minced clams. Follow Step 4.
. MEXICAN ONION CORN SOUP: Follow Step I; increase water to 51/4 gal. Omit Steps 2 through

3. Use 13 lb 4 oz (2—No. 10 cn) canned Whole kernel corn. Drain; add corn to soup mixture. Add 14
oz (2—7 oz cn or 1/2—No. 21/2 cn) canned chopped pimientos, 2% tsp hot sauce. Stir to mix. Follow
Step 4.

 

 P. SOUPS No. 18

TOMATO—VEGETABLE SOUP
(Dehydrated)

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

Soup, dehydrated, 4—No. 21/2 . Stir soup mix into boiling water.
tomato—vegetable cn . Return soup mixture to a boil.
with noodles Reduce heat. Cover; simmer 20

Water, boiling .‘ ..... 61/4 gal . . . minutes or until vegetables are

tender.

 

 

 

 

 

 

 

 

NOTE: One—D ladle may be used. See Recipe No. A—4.

VARIATIONS
1. BEEF-NOODLE SOUP (DEHYDRATED): In Step 1, use 3 lb 9 oz (3—No. 21/2 cn) dehydrated

beef—noodle soup. In Step 2, return soup mixture to a boil. Reduce heat; cover; simmer 10
minutes.

CH-l I (OVER)

 

 2. CHICKEN—NOODLE SOUP (DEHYDRATED): In Step 1, use 4 lb 12 oz (4—No. 21/2 cn) dehydrated
chicken—noodle soup. Increase water to 6%. gal. In Step 2, return soup mixture to a boil. Reduce
heat. Cover; simmer 7 minutes.

. CHICKEN—NOODLE VEGETABL