CREAM OF CHICKEN SOUP (144)    RECIPE (114)

• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .0625
• WATER, COLD
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   6.27
• PIMIENTOS, CND, DICED
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS
  NUTRIENT AMOUNT IN LBS.:   .5625
• CELERY, CHOPPED FRESH
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2
• MARGARINE, SALTED, BULK
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   1
• FLOUR, GENERAL PURPOSE
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• SOUP AND GRAVY BASE, CHICKEN
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   GRAVY, CHICKEN, DEHYDRATED, DRY
  NUTRIENT AMOUNT IN LBS.:   1.25
• WATER, TAP
  QUANTITY:   4.5
  ASSOCIATED NUTRIENT:   WATER
• MILK, DRY, NONFAT
  QUANTITY:   .8125
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .8125

1) RECONSTITUTE ONIONS.  SAUTE VEGETABLES IN FAT UNTIL LIGHT BROWN.
2) ADD FLOUR AND SEASONINGS. STIR WELL.
3) COMBINE BASE AND FIRST WATER ENTRY  TO FORM STOCK. ADD GRADUALLY TO 
   VEGETABLE MIXTURE. SIMMER UNTIL SLIGHTLY THICKENED, STIRRING OCCASIONALLY
4) RECONSTITUTE MILK. ADD MILK AND PIMIENTOS. HEAT, BUT DO NOT BOIL.