CHEESE/VEG (DUCHESS) SOUP (139)    RECIPE (114)

• SOUP AND GRAVY BASE, CHICKEN
  QUANTITY:   .875
  ASSOCIATED NUTRIENT:   GRAVY, CHICKEN, DEHYDRATED, DRY
  NUTRIENT AMOUNT IN LBS.:   .875
• MILK, DRY, NONFAT
  QUANTITY:   4.8125
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   4.8125
• WATER, COLD
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   33.44
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   .875
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   .875
• WATER, TAP
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   WATER
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .25
• CELERY, CHOPPED FRESH
  QUANTITY:   2.125
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2.125
• CARROTS, FRESH, DICED
  QUANTITY:   1.3125
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1.3125
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .625
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .625
• MARGARINE, SALTED, BULK
  QUANTITY:   .8125
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .8125
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563

1) COMBINE BASE AND FIRST WATER ENTRY TO FORM STOCK.
2) ADD VEGETABLES. SIMMER UNTIL VEGETABLES ARE TENDER.
3) PREPARE ROUX OF FLOUR AND FAT.  SEASON. STIR UNTIL COOKED. DO NOT BROWN.
   COMBINE WITH STOCK-VEGETABLE MIXTURE.
4) RECONSTITUTE DRIED SKIM MILK POWDER. ADD TO STOCK-VEGETABLE-ROUX MIXTURE.
   HEAT. DO NOT BOIL.
5) GRATE CHEESE.  ADD GRATED CHEESE AND STIR WELL.