Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
1-1/2 quart (2 lb) onions, dry, chopped
1-1/2 quart (2 lb) celery, fresh, chopped
1-3/4 cups (12 oz) shortening, hot
3 gallon stock, beef or water, hot
3 bay leaves
2 teaspoon pepper, black
9 tablespoon salt
3/4 cup (6 oz) sugar, granulated
3-1/4 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned, crushed
3 cups (1 lb 8 oz) barley
Sauté onions and celery in shortening 5 minutes, stirring frequently. Add stock or water and seasonings. Add barley. Cover, bring to a boil; reduce heat; simmer 1 hour or until barley is tender. Add tomatoes; mix well. Cover; bring to a boil; reduce heat and simmer 5 minutes.
NOTE:
Beef Stock. See “Beef Stock” recipe.
12 oz Soup and Gravy base, beef with 3 gallon water may be used. Omit salt in recipe. Season to taste.