Chicken gumbo soup

Yield: 100 Servings

Measure Ingredient
4½ gallon STOCK; CHICKEN
1 pounds BUTTER PRINT SURE
2 teaspoons GARLIC DEHY GRA
1 pounds CELERY FRESH
2 pounds OKRA FZ
12¾ pounds TOMATOES # 10 CAN
1 pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
1 pounds RICE 10LB
¾ pounds FLOUR GEN PURPOSE 10LB
2 teaspoons PEPPER BLACK 1 LB CN
5 BAY LEAVES
1 teaspoon THYME GROUND
2 teaspoons PAPRIKA GROUND
4½ tablespoon SALT TABLE 5LB

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET

ASIDE FOR USE IN STEP 4.

2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.

3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE

HEAT.

4. ADD SAUTE'ED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE, BAY

LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.

5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 3. IN STEP 2, ½ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700.

NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4½ GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO TASTE.

NOTE: 5. 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.

NOTE: 6. IN STEP 4, 4 OZ (1 ⅓ CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED.

Recipe Number: P01000

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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