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Receta Beef Rice Soup
by Global Cookbook

Beef Rice Soup
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  Raciónes: 12

Ingredientes

  • 7 gal WATER
  • 1 lb CARROTS FRESH
  • 1 lb CELERY FRESH
  • 1 lb ONIONS DRY
  • 2 lb RICE 10LB
  • 1 1/2 lb SOUP GRAVY BASE BEEF
  • 2 tsp PEPPER BLACK 1 LB CN
  • 3 x BAY LEAVES

Direcciones

  1. RECONSTITUTE SOUP AND GRAVY BASE.
  2. Add in CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING TA BOIL; REDUCE HEAT; SIMMER ABOUT 30 Min.
  3. Add in RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 Min Or possibly Till RICE ISTENDER. REMOVE BAY LEAVES.
  4. NOTE:
  5. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 Ounce SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASONTO TASTE.
  6. NOTE:
  7. IN STEP 2: 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB Minced CARROTS; 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS.
  8. NOTE:
  9. IN STEP 3, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  10. SERVING SIZE: 1 C.