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Ingredients
- 31 lbs Margarine
- 10 lbs Diced Onions
- 10 lbs Diced Celery
- 10 lbs Diced Carrots
- 12 lbs Fresh Mushrooms, sliced
- 17 gallons Water
- 6 lbs Chix Meeat-Pull W/D CK
- 2 lbs Chicken Base
- 3 lbs pearled Barley
- Ground White Pepper
- 6 tsps Garlic Powder
- 6 tsps Onion Powder
- 9 tsps Iodized Salt
- Bay leaves
- 1 lbs Cornstarch
- 2 oz Water
Directions
- Saute vegetables in margarine until onions are transparent.
- Add all ingredients except constarch and second batch of water.
- Simmer 45-50 minutes, stirring constantly, until barley is tender.
- Dissolve cornstarch mixture to simmer soup. Stirring constantly, simmer until thicked. Simmer for 10 minutes to cook starch
- Remove bay leaves.
- Garnish with parsley pior to service.
- Maximum holding time is 3 hours.
- To reheat for service, heat slowly to 175-180 F.
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