Frank's Recipes! Cream of Mushroom Soup for 100

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Cream of Mushroom Soup for 100

Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

3 1/2 quart (7 lb or 7-16 oz can) mushrooms, canned
3 cups (12 oz) onions, dry, chopped
1 quart (2 lb) butter or margarine
2 1/4 quart (2 lb) flour, wheat, pastry, sifted
2 teaspoon pepper, black
6 tablespoon (4 oz) salt
4 gallon chicken stock or water and mushroom liquid, hot
2 3/4 quart (3 lb 4 oz) milk, nonfat, dry
1 3/4 gallon water, warm

Drain mushrooms. Reserve liquid; set aside. Saute mushrooms and onions in butter or
margarine until the onions are a light yellow. Blend flour, seasonings and fat with the
mushrooms and onions; stir until smooth. Add reserved liquid to stock. Blend warm roux
in stock mixture, stirring constantly. Bring mixture to a boil; reduce heat; simmer 15
minutes. Reconstitute milk and warm water. Add just before serving. Heat to serving
temperature. DO NOT BOIL.

NOTE:
1 lb Soup and Gravy base, chicken, may be used with 4 gallon water in place of chicken
stock. Omit salt and season to taste.

4 gallon other types of milk may be substituted for nonfat dry milk and water. Reduce
stock or water to 2 gallon