| Ingredient | ULF # | Portion |
|---|---|---|
| J&B Corned Beef, Cooked and shredded | 552616 | 5 lb. |
| Superb Cream Soup Base | 294304 | 3 each |
| Chef’s Elite Low Sodium Chicken Base | 294310 | 4 Tbsp. |
| N/D Bix Shredded Napa Cabbage | 125202 | 2 lb. |
| Flav-R-Pac Mirepoix | 705278 | 2 lb. |
| Bix 1/2" Diced Potato | 142371 | 5 lb. |
| Diamond Crystal Kosher Salt | 308709 | as needed |
| Baron Spices Ground Black Pepper | 280898 | as needed |
| Water | 3 gal. |
In soup kettle, sweat mirepoix, potato, and cabbage until vegetables are translucent for 7 minutes. Add chicken base, with soup base and water. Bring to a simmer. Add corned beef and cook low for 30 minutes. Take off heat, cool, label and store until use.
Yields: 4 gallons
