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Add a photoRaciónes: 12
Ingredientes
- 2 gal WATER, Hot
- 4 1/4 gal WATER, Hot
- 3 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
- 3 lb ONIONS DRY
- 5 lb POTATOES FRESH
- 1/2 lb SOUP GRAVY BASE CHICKEN
- 2 tsp PEPPER BLACK 1 LB CN
Direcciones
- 1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE.
- BRING TO A BOIL. SIMMER 1 HOUR Or possibly Till POTATOES ARE MUSHY.
- 2. STIR Lowfat milk INTO Hot WATER. BLEND WELL.
- 3. STIR Lowfat milk INTO SOUP. REHEAT TO SERVING TEMPERATURE. Don't BOIL AFTER ADDING Lowfat milk.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE: 1. IN STEP 1, 3 LB (2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.)
- MAY BE USED.
- 2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED.
- 3. IN STEP 2, 1/2 C. DEHDYRATED PARSLEY MAY BE ADDED.
- 4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 1 C. (8 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2340g | |
| Recipe makes 12 servings | |
| Calories 202 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 146mg | 6% |
| Potassium 934mg | 27% |
| Total Carbs 40.65g | 11% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.82g | 8% |
| Protein 8.16g | 13% |
