Instructions: 1. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET ASIDE FOR USE IN STEP 4. RESERVE FAT FOR USE IN STEP

2.

2. BLEND FAT AND FLOUR TO FORM A PASTE.

3. RECONSTITUTE SOUP AND GRAVY BASE. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. COOK UNTIL BLENDED.

4. ADD SAUTEED ONIONS AND PEPPERS, TOMATOES, CARROTS, CELERY, APPLES, CURRY
POWDER, CLOVES AND PEPPER.

5. SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS AND 1 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 6 OZ CHOPPED PEPPERS.

NOTE:

2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 3 3/4 OZ (3 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 6 OZ FROZEN, DICED,
GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 4: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB DICED CARROTS.

1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

1 LB 15 OZ FRESH COOKING APPLES WILL YIELD 1 LB 8 OZ SLICED OR DICED COOKING APPLES.

NOTE:

4. ONE -D LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1 CUP (8 O

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