Title: Chicken gumbo soup
 Categories: 
      Yield: 100 Servings
 
  4 1/2 ga STOCK; CHICKEN
      1 lb BUTTER PRINT SURE
      2 ts GARLIC DEHY GRA
      1 lb CELERY FRESH
      2 lb OKRA FZ
 12 3/4 lb TOMATOES # 10 CAN
      1 lb ONIONS DRY
  1 1/2 lb PEPPER SWT GRN FRESH
      1 lb RICE 10LB
    3/4 lb FLOUR GEN PURPOSE 10LB
      2 ts PEPPER BLACK 1 LB CN
      5    BAY LEAVES
      1 ts THYME GROUND
      2 ts PAPRIKA GROUND
  4 1/2 tb SALT TABLE 5LB
 
  1.  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.  REMOVE FROM
  FAT; SET ASIDE FOR USE IN STEP 4.
  
  2.  BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.
  
  3.  ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY.  BRING TO A BOIL;
  REDUCE HEAT.
  
  4.  ADD SAUTE'ED  ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS,
  RICE, BAY LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.
  
  5.  BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
  
  NOTE:  1.  IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB
  CHOPPED ONIONS.
  
  NOTE:  2.  IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.
  SEE RECIPE CARD A01100.
  
  NOTE:  3.  IN STEP 2, 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE
  RECIPE CARD A01700.
  
  NOTE:  4.  IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4
  1/2 GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND
  SEASON TO TASTE.
  
  NOTE:  5.  IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB
  CHOPPED CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
  CHOPPED PEPPERS.
  
  NOTE:  6.  IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED GREEN PEPPERS (SEE
  RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE
  USED.
  
  Recipe Number: P01000
  
  SERVING SIZE: 1 CUP
  
  From the  (actually used today!).