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2004-05EME Recipe 9 - Soup Prep

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2004-05EME Recipe 9 - Soup Prep Powered By Docstoc
					RECIPE MANUAL

2005
ITEM: Creamy Mushroom Soup YIELD, PORTION: 44 YIELD, BATCH: 11.7 Qt (10.5 l) SHELFLIFE: 4 shifts Refrigerated, 3 hours hot DATE REVISED: 2005

INGREDIENTS, SPECIFICATIONS 1. Butter 2. Yellow Onions – diced 3/8” (1 cm) 3. Garlic – fresh, chopped 4. Celery – diced, ¼” (.6 cm) 5. Black Pepper 6. Salt 7. Chicken Base 8. Dry Mustard Powder 9. Milk – cold, 40 F (4.4C) 10. White Grape Juice 11. Mushrooms – fresh ¼” (.6cm) julienned 12. Butter 13. Flour – All- Purpose, sifted

WT. 1 oz. (30 g) 1 lb. (455 g) 1 oz. (30 g) 8 oz. (225 g)

VOL.

EA.

1 ½ tbsp. (10 g) 1 ½ tbsp. (10 g) 4 oz. (120 g) 2 oz. (30 ml) 2.2 qt (2 lt) 1.1 qt (1 lt) 3.3 lb (1.5 kg) 9 oz. (225 g) 8.5 oz (250 g)

1. In a brazier pan, melt the butter. Add the onions, chopped garlic and celery and sauté until shiny, about 2 minutes. 2. Add black pepper, salt, chicken base, dry mustard powder, milk and grape juice. Mix until all ingredients are thoroughly incorporated, then bring to a boil for 4-5 minutes. Reduce heat and simmer for 30 minutes. 3. In a sauce pan, melt remainder of butter and add flour. Cook for 5 minutes constantly mixing until mixture becomes a smooth paste. Add the heavy cream. 4. Add the roux mixture to the other ingredients, stirring to blend. Continue cooking over low heat slowly until all ingredients are mixed. (Approximately 10 minutes) 5. Remove from the heat, pour the mixture in a lexan container and cool in an ice bath. Cover, label, date, initial, rotate, time and shelf life.

MIDDLE EAST

SOUP PREP pg. 1


				
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