Kimchi soup

Yield: 100 Servings

Measure Ingredient
6 gallons WATER; HOT
2 pounds BACON;SLICED FZ
2 teaspoons GARLIC DEHY GRA
4 ounces SOUP GRAVY BASE BEEF
10 pounds KIMCHI POKI
2 tablespoons PEPPER BLACK 1 LB CN

1. CHOP BACON IN SMALL PIECES AND LIGHTLY BROWN IN ROASTING PAN. DO NOT DRAIN GREASE.

2. CUT KIMCHI IN ½ INCH WIDE. 3. MAKE STOCK WITH BEEF BASE

4. ADD BACON AND KIMCHI TO STOCK; SIMMER 30 MINUTES.

Recipe Number: S00065

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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