YIELD: 500 6 oz. servings
27 lbs., 12 oz. beef , cut into 1/2" cubes
23 gal. water
3 1/2 lbs. beef soup base
9 lbs., 12 oz. whole celery stalks, chopped
3 lbs., 4 oz. whole onions, peeled, chopped
9 lbs., 12 oz. carrots, diced
5 1/4 oz. salt
20 lbs., 12 oz. egg noodles
2 Tbsps., 3/4 tsp. white pepper
3 Tbsps., 1/2 tsp. Worcestershire sauce
1/4 cup, 2 1/2 tsps. Kitchen Bouquet flavoring
- Brown beef cubes in steam jacketed kettle. Drain excess fat.
- Add water, beef base, celery, onions, carrots and salt. Heat to boiling, then simmer until beef cubes are tender.
- Add noodles, white pepper and Worcestershire sauce to broth. Bring to boil; simmer until noodles are tender, about 45 minutes. Add Kitchen Bouquet to achieve rich beef color.
- Bag, using 5 qt. bags; label and chill.
Recipe from Mary Angela Miller, administrative director , Ohio State University Medical Center, Columbus, OH.