Source: U.S. Department of Defence
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Cream of Mushroom Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 014 00
CREAM OF MUSHROOM SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
153 cal
14 g
5g
8g
22 mg
1316 mg
115 mg
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
2-1/4 lbs
2 qts
FLOUR,WHEAT,GENERAL PURPOSE
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.
Prepare stock according to recipe using both water and reserved mushroom liquid. Gradually blend hot stock mixture into roux
4
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 153 cal |
| Carbohydrates: | 14 g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 22 mg |
| Sodium: | 1316 mg |
| Calcium: | 115 mg |
| 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. Prepare stock according to recipe using both water and reserved mushroom liquid. Gradually blend hot stock mixture into roux 4 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence