2.00 ga water; warm 4.25 ga water; warm 3.25 lb milk; dry non-fat l heat 3.00 lb onions dry 5.00 lb potatoes fresh 0.50 lb soup gravy base chicken 2.00 ts pepper black 1 lb cn 1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE. brING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY. 2. STIR MILK INTO WARM WATER. BLEND WELL. 3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) MAY BE USED. 2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED. 3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED. 4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500 SERVING SIZE: 1 CUP (8 1 -----