BEEF NOODLE SOUP (125)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   1.25
• WATER, TAP
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   WATER
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .25
• CELERY, CHOPPED FRESH
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• NOODLES, EGG TYPE
  QUANTITY:   1.5
  ASSOCIATED NUTRIENT:   NOODLES, EGG, ENR, CKD
  NUTRIENT AMOUNT IN LBS.:   1.5

1) COMBINE BASE AND WATER TO FORM STOCK.
2) ADD VEGETABLES. BRING TO BOILING POINT.
3) ADD SALT AND NOODLES. SIMMER 20-30 MINUTES OR UNTIL TENDER.