COOKING FOR A CROWD - BEEF BARLEY SOUP

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

  1. Brown beef cubes in kettle. Drain off fat.

  2. Add celery and onions. Sauté until tender.

  3. 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 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°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.