1. Saute' Vegetables In Salad Oil Or Shortening 10 Minutes. Do Not Brown. Remove Vegetables From Fat; Set Fat Aside For Use In Step 3 And Vegetables Aside For Use In Step 4.

2. Stir Soup And Gravy Base In Boiling Water To Make Stock.

3. Blend Fat And Flour Together; Stir Until Smooth. Add Cold Roux To Stock,

Stirring Constantly. Cook Until Blended.

4. Add Saute'ed Vegetables, Potatoes And Pepper. Cook About 20 Minutes Or Until Vegetables Are Tender.

5. Reconstitute Milk.

6. Just Befor Serving, Remove Soup From Heat; Slowly Add Milk, Stirring Constantly.

7. Add Pimientos.

1 Lb 13 Oz Fresh Sweet Peppers A.P. Will Yield 1 Lb 8 Oz Chopped Peppers. 2 Lb 1 Oz Fresh Celery A.P. Will Yield 1 Lb 8 Oz Sliced Celery.

Dehydrated Green Peppers (See Recipe No. A01100) Or 1 Lb 2 Oz Frozen, Diced,

Green Peppers May Be Used.

Chopped Potatoes.