CREAM OF MUSHROOM SOUP

Ingredients

Ingredient Weight Measure Issue
MUSHROOMS,CANNED,SLICED,INCL LIQUIDS 7-1/4 lbs 1 gal 1-1/4 qts
ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz
BUTTER 2 lbs 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
CHICKEN BROTH 4 gal
MILK,NONFAT,DRY 1-2/3 lbs 2 qts 3 cup
WATER,WARM 14-5/8 lbs 1 gal 3 qts

Method

1 Drain and chop mushrooms. Reserve liquid for use in Step 4.
2 Saute onions and mushrooms in butter or margarine until onions are tender. Remove from fat. Set aside for use in Step 5.
3 Blend fat, flour and pepper to form a roux.
4 Prepare stock according to recipe using both water and reserved mushroom liquid. Gradually blend hot stock mixture into roux
stirring constantly until smooth.
5 Add mushroom-onion mixture. Bring to a boil; reduce heat; simmer 15 minutes.
6 Reconstitute milk. Add to soup.
7 Heat to serving temperature. DO NOT BOIL. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
153 cal 14 g 5 g 8 g 22 mg 1316 mg 115 mg

Portion

1 Cup

Yield

100


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