1 pound fresh carrots
2 pounds red potatoes
12 ounces onions, minced
10 ounces celery, chopped
8 ounces mushrooms, sliced
2 1/2 gallons Chicken Stock
1/8 teaspoon rubbed sage
1/4 teaspoon ground thyme
1/4 teaspoon black pepper
2 pounds cooked turkey, chopped
2 ounces chopped fresh parsley
Servings: 50
1. Cut carrots into thin julienne strips.
2. Do not peel potatoes. Dice into 1/2-inch cubes.
3. Combine in steam-jacketed kettle. Add carrots and potatoes. Simmer 20 minutes or until vegetables are tender.
4. Add seasonings to soup.
5. Add turkey and parsley. Heat to 180°F.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.
2 pounds red potatoes
12 ounces onions, minced
10 ounces celery, chopped
8 ounces mushrooms, sliced
2 1/2 gallons Chicken Stock
1/8 teaspoon rubbed sage
1/4 teaspoon ground thyme
1/4 teaspoon black pepper
2 pounds cooked turkey, chopped
2 ounces chopped fresh parsley
Servings: 50
1. Cut carrots into thin julienne strips.
2. Do not peel potatoes. Dice into 1/2-inch cubes.
3. Combine in steam-jacketed kettle. Add carrots and potatoes. Simmer 20 minutes or until vegetables are tender.
4. Add seasonings to soup.
5. Add turkey and parsley. Heat to 180°F.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.
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