3/4 lb. margarine
2 lg. finely chopped onions
1 1/2 c. flour
3 tbsp. salt
1 tsp. pepper
2 gallons hot milk
1 qt. chicken broth
Melt margarine and finely chopped onions. Sauté until tender and add flour, salt and pepper, stirring until blended. Add hot milk, stir while adding. Cook until thickened. Add chicken broth.
To make a variety of soups use as follows:
Broccoli: 6 lb. cooked, chopped broccoli
Celery: 1 1/2 lb. cooked, chopped celery
Mushroom: 2 lb. sliced & sautéed mushrooms
Potato: 12 lb. cooked, diced potatoes, 1 lb. fried bacon
Spinach: 3 qt. chopped frozen spinach
Corn: 8 c. corn, 1 green pepper, diced & sautéed, 1 lb. fried, diced bacon.
Makes 50 servings.