Beef Rice Soup Recipe

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   1.

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   RECONSTITUTE SOUP AND GRAVY BASE.

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   2.

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   Add in CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT.

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   COVER; BRING TA BOIL; REDUCE HEAT; SIMMER ABOUT 30 Min.

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   3.

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   Add in RICE.

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   SIMMER, STIRRING FREQUENTLY, ABOUT 15 Min Or possibly Till RICE ISTENDER.

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   REMOVE BAY LEAVES.

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    NOTE:

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    1.

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    IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 Ounce SOUP AND GRAVY BASE, BEEF, MAY BE USED.

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    SEE RECIPE CARD A012000.

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    OMIT SALT AND SEASONTO TASTE.

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    NOTE:

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    2.

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    IN STEP 2: 1 LB 4 Ounce FRESH CARROTS A.P.

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    WILL YIELD 1 LB Minced CARROTS; 1 LB 6 Ounce FRESH CELERY A.P.

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    WILL YIELD 1 LB Minced CELERY; 1 LB 2 OA DRY ONIONS A.P.

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    WILL YIELD 1 LB Minced ONIONS.

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    NOTE:

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    3.

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    IN STEP 3, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED.

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    SEE

* Per serving · 4 servings · Values may vary.

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