Recipe(tried): Tortilla Soup

DEAR RAY,

I HAVE NOT MADE THIS MYSELF ALTHOUGH I HAVE INDEED TRIED IT MANY TIMES AT A
WONDERFUL RESTAURANT CALLED MURPHYS. THEY'RE IN THE TOP 300 RESTAURANTS IN THE
THE NATION AND IT IS INDEED EXCELLENT!
ONE THING THOUGH.....WHEN I GOT THE RECIPE FROM THEM THEY GAVE IT TO ME IN
RESTAURANT MEASUREMENTS WHICH I HAVEN'T AS YET BROKEN DOWN. ANYWAY HERE IT IS:

TORTILLA SOUP

8 BELL PEPPERS DICED 1/2"
2 BUNCHES CELERY
6 MED. ONIONS
8 OZ. OLIVE OIIL
2 #10 CANS (13 CPS. OR 6 LB. 8 OZ.EA) TOMATO PUREE
4 BUNCHES GREEN ONIONS
2 CANS DICED ORTEGO GREEN CHILIES
2 46 OZ. CANS TOMATO JUICE
1/2 LB. CHICKEN BASE
1/2 LB. BEEF BASE
2 TBSP. WHOLE OREGANO
2 TBSP. GARLIC SALT
2 TBSP. GROUND BLACK PEPPER
1 #10 CAN CORN (AGAIN 13 CPS.)
1 CP. FRESH OT 1 TBSP DRIED CILANTRO
1 1/2 #10 CAN OF DICED TOMATO OR TOMATO ENDS
PREPARATION:
IN STEAM KETTLE, SAUTE THE CHOPPED BELL PEPPERS, CELERY & YELLOW ONIONS IN
OLIVE OIL TILL CLEAR. ADD THE TOMATO PUREE & SAUTE ANOTHER 5 MIN. ADD THE
REMAINING INGREDIENTS. BRING TO A BOIL. STORE IN 5 GALLON BUCKETS. UPON
SERVING GARNISH WITH JACK CHEESE & TORTILLA CHIPS & FRESH CILANTRO.

IF YOUR FRIEND EVER GETS THE MEASUREMENTS CUT DOWN TO A REASONABLE PORTION, DO
ME A FAVOR AND PLEASE POST IT??

LINDA :)