Instructions: 1. COMBINE CELERY, ONIONS, AND BOILING WATER. SIMMER 30 MINUTES; STRAIN; DISCARD VEGETABLES; RESERVE BROTH FOR STEP 3.

2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.

3. COMBINE VEGETABLE BROTH, STOCK, TOMATO JUICE, AND PEPPER. HEAT TO SERVING TEMPERATURE.

NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY, AND 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE: 3. IN STEP 3, 2 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 7 1/2 QT WATER MAY BE USED FOR TOMATO JUICE.

NOTE:

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

NOTE:

5. MAY BE SERVED WITH CROUTONS. PREPARE 1/2 RECIPE CROUTONS RECIPE NO. D-16.

SERVING SIZE: 1 CUP (8 O

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.