6 Gallon Veg Broth 7 1/2 Pound Yellow Onion 7 1/2 Pound Carrots 7 3/5 Pound Celery 10 Pound quartered Crimini Mushroom 6 Each Bay Leaf 1/2 Cup Garlic 5 Pound sliced Crimini Mushroom 4 Cup Peas 2 Cup Tomato Paste 2 Pound Barley 3 Cup Olive Oil
In a Large stock pot cook Barley with Vegetable stock until tender. Cool on a sheet tray, once below 41 degrees, transfer to 2 gallon cambo.
Add 1 cup olive oil to rondo pot, cook 10# quartered crimini mushrooms until tender, season with salt and pepper. remove from rondo, add .5 cup of olive oil to pot and cook 5# sliced crimini mushrooms until tender. once sliced mushrooms are tender add cooked quarted mushrooms back to rondo and stir in 2 cups of tomato paste, remove from heat and set aside.
In tilt skillet add remaining 1.5 cups of olive oil, cook carrots, celery, onion, bay leaves and garlic. sweat on low heat until tender. Add Veg stock and mushrooms to tilt skillet, bring to a boil and cook for 45 minutes. Season to taste.
Remove soup from skillet and cool in 2" hotel pans. once in hotel pans distribute peas evenly throughout all pans.