COOKING FOR A CROWD - TURKEY VEGETABLE SOUP
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
Cut carrots into thin julienne strips.
Do not peel potatoes. Dice into 1/2-inch cubes.
Combine in steam-jacketed kettle. Add carrots and potatoes. Simmer 20 minutes or until vegetables are tender.
Add seasonings to soup.
Add turkey and parsley. Heat to 180Â°F.
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 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.