COOKING FOR A CROWD - BEEF BARLEY SOUP
3 pounds beef, cubed
22 ounces celery, chopped
22 ounces chopped onions
3 gallons Beef Stock
1 teaspoon black pepper
1 teaspoon salt
1 bay leaf
22 ounces carrots, diced
10 ounces pearl barley
Brown beef cubes in kettle. Drain off fat.
Add celery and onions. SautÃ© until tender.
Add remaining ingredients. Bring to a boil. Lower heat and simmer for 1 hour. Taste for seasoning and add salt if needed.
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.
2 3/4 oz (1 1/3 cups) dehydrated onions may be substituted for fresh onions.