CHICKEN MUSHROOM SOUP (CANNED)

Ingredients

NUTMEG,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
SOUP,CONDENSED,CREAM OF CHICKEN 15-3/4 lbs 1 gal 3-1/8 qts
SOUP,CONDENSED,CREAM OF MUSHROOM 15-3/4 lbs 1 gal 3-1/8 qts
MILK,NONFAT,DRY 13-3/4 oz 1 qts 1-3/4 cup
WATER 23 lbs 2 gal 3 qts

Method

1 Add soups to steam-jacketed kettle or stock pot; mix well.
2 Reconstitute milk; stir into combined soups.
3 Add nutmeg; mix well.
4 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. DO NOT BOIL. CCP: Hold for service at 140 F. or
higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
154 cal 13 g 4 g 10 g 7 mg 1080 mg 88 mg

Portion

1 Cup

Yield

100


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