----- Now You're Cooking! v4.56 [Meal-Master Export Format]
 
       Title: Cream Of Potato Soup (Dehydrated)
  Categories: poultry
       Yield: 100 servings
 
    2.00 ga water; warm
    4.25 ga water; warm
    3.25 lb milk; dry non-fat l heat
    3.00 lb onions dry
    5.00 lb potatoes fresh
    0.50 lb soup gravy base chicken
    2.00 ts pepper black 1 lb cn
 
   1.  COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY
 
   BASE. BRING TO A BOIL.  SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.
 
 
   2.  STIR MILK INTO WARM WATER.  BLEND WELL.
 
 
   3.  STIR MILK INTO SOUP.  REHEAT TO SERVING TEMPERATURE.  DO NOT BOIL
 
   AFTER ADDING MILK.
 
   : **ALL NOTES ARE PER 100 PORTIONS.
 
 
   NOTE:  1.  IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ
 
   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 CUP DEHDYRATED PARSLEY MAY BE ADDED.
 
 
   4.  0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500
 
 
   SERVING SIZE: 1 CUP (8 1
 
 
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