Yield: 100 Servings
Measure | Ingredient |
---|---|
6½ gallon | WATER; BOILING |
5 pounds | VEGETABLE MIXED FZ |
4¾ pounds | SOUP CHICKEN NOODLE |
1. STIR SOUP MIX INTO BOILING WATER. ADD VEGETABLES.
2. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 7 MINUTES OR UNTIL VEGETABLES ARE TENDER.
:
Recipe Number: P01803
SERVING SIZE: 1 CUP (8 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .