Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
3 quart (4 lb) celery, fresh, chopped
3 quart (4 lb) onions, dry, chopped
2 gallon water, boiling
2-1/2 gallon stock, beef, hot
2-1/2 gallon (7-No. 3 cyl can) juice, tomato
1 teaspoon pepper, black
4-1/2 tablespoon (3 oz) salt
1 gallon Garlic Croutons, prepared
Prepare “Garlic Croutons” recipe; set aside. Combine vegetables and water. Simmer 30 minutes; strain; discard vegetables; reserve broth. Combine vegetable broth, stock, juice and pepper. Heat to serving temperature. Add salt. Serve with Garlic Croutons.
NOTE:
Beef Stock. See “Beef Stock” recipe.
10 oz Soup and Gravy base, beef with 3 gallon water may be used. Omit salt in recipe.
Season to taste.