COOKING FOR A CROWD - BASIC SAUCE FOR CREAM SOUP

[Kitchen Witch]

COOKING FOR A CROWD - BASIC SAUCE FOR CREAM SOUP

8 ounces margarine
2 ounces finely chopped onions
12 ounces all-purpose flour
3 ounces chicken base
1/2 teaspoon white pepper
2 quarts water
2 gallons hot milk

1. Melt margarine. Add onions and sauté until tender.

2. Add flour, chicken base, and pepper to onions. Stir until blended. Cook for 5 minutes.

3. Add water and stir until mixture thickens. Add vegetables and seasonings as suggested in Variations to make a variety of cream soups.

4. Stir in milk. Heat to 180°F.
Yield: 2 1/2 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

hicken base may be omitted. Omit the water and use 2 1/2 gal milk. Add 2 oz salt.

1/4 oz (2 Tbsp) dehydrated onions, rehydrated in 1/4 cup water, may be substituted for fresh onions.

A reduced-fat milk may be substituted for whole milk. Reduced-fat milk is less stable (curdles more easily) than whole milk.

VARIATIONS:

To make 3 gal of soup (50-60 I-cup, 8-oz portions), use 1 recipe Basic Sauce for Cream Soup plus additions suggested below.

Cream of Asparagus Soup. Add 6 lb cooked, chopped (or pureed) asparagus.

Cream of Broccoli Soup. Add 6 lb cooked, chopped broccoli.

Cream of Cauliflower Soup. Increase onion to 1 lb 8 oz and water to 1 gal. Reduce milk to 1 1/2 gal. Add 6 lb cauliflower, cut into small florets, and 1 Tbsp Worcestershire sauce. Stir in 1 lb 8 oz processed American cheese, shredded. Stir until melted. Sprinkle with chopped chives.

Cream of Celery Soup. Increase onions to 8 oz. Add 2 lb 8 oz cooked chopped celery and 1 lb cooked diced carrots.

Cream of Mushroom Soup. Increase onion to 8 oz. Add 3 lb mushrooms, sliced or chopped, sautéed with the onion in margarine.

Cream of Potato Soup. Increase onions to 12 oz. Add 8 lb cooked diced potatoes and 1 lb cooked chopped celery. Increase chicken base to 5 oz. Potatoes may be mashed or pureed if desired.

Cream of Spinach Soup. Increase onion to 8 oz. Add 3 lb chopped spinach, cooked.

Cream of Vegetable Soup. Increase onion to 1 lb. Add 1 lb cooked chopped celery, 1 lb 8 oz cooked diced carrots, and 2 lb cooked diced potatoes.

Mushroom Barley Soup. Reduce milk to 3 qt and increase water to 13/4 gal. Increase margarine to 1 lb, onions to 1 lb, and chicken base to 8 oz. Add 3 lb sliced mushrooms, 1/2 tsp garlic powder, and 1 lb barley after water has been added. Simmer about 30 minutes, then add milk slowly and heat to 180°F. Sprinkle with chopped parsley.