COOKING FOR A CROWD - TOMATO RICE SOUP
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
Heat stock and puree to boiling point.
Add vegetables and rice. Cook until rice is tender.
Melt margarine and add flour. Mix until smooth. Add to soup while stirring. Add salt to taste.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
1/4 oz (2 Tbsp) dehydrated onions may be substituted for fresh onions.
Tomato Barley Soup. Add 1 lb barley in place of rice.