2 gallons Chicken Stock
1 gallon tomato puree
2 ounces onion, chopped
4 ounces green pepper, chopped
8 ounces converted rice
6 ounces margarine
3 ounces all-purpose flour
Servings: 50 / Yield: 3 gallons
1. Heat stock and puree to boiling point.
2. Add vegetables and rice. Cook until rice is tender.
3. Melt margarine and add flour. Mix until smooth. Add to soup while stirring. Add salt to taste.
1/4 oz (2 Tbsp) dehydrated onions may be substituted for fresh onions.
VARIATION:
Tomato Barley Soup. Add 1 lb barley in place of rice.
1 gallon tomato puree
2 ounces onion, chopped
4 ounces green pepper, chopped
8 ounces converted rice
6 ounces margarine
3 ounces all-purpose flour
Servings: 50 / Yield: 3 gallons
1. Heat stock and puree to boiling point.
2. Add vegetables and rice. Cook until rice is tender.
3. Melt margarine and add flour. Mix until smooth. Add to soup while stirring. Add salt to taste.
1/4 oz (2 Tbsp) dehydrated onions may be substituted for fresh onions.
VARIATION:
Tomato Barley Soup. Add 1 lb barley in place of rice.
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