Cook Time: 20 min

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: simmer Cook Temp.: 145°F

Nutritional Content

Allergens: soy, milk, wheat

Calories: 60 Kcal

Carbohydrates: 5 g

Protein: 2 g

Total Fat: 4 g

Calcium: 30 mg

Sodium: 190 mg

Ingredients

10 Servings

• 1.5 oz margarine

• 1 oz all purpose flour

• 1 Tbsp vegetable base, paste, low sodium

• 2 1/8 cup water

• 2/3 cup 2% milk

• 8 oz mushroom pieces, canned

25 Servings

• 4 oz margarine

• 2 oz all purpose flour

• 2 Tbsp 2 tsp vegetable base, paste, low sodium

• 1 1/4 QT water

• 1 2/3 cup 2% milk

• 1lb 4oz mushroom pieces, canned

50 Servings

• 8 oz margarine

• 4.5 oz all purpose flour

• 1/3 cup vegetable base, paste, low sodium

• 2 1/2 QT water

• 3 1/3 cup 2% milk

• 2lb 8oz mushroom pieces, canned

100 Servings

• 15.5 oz margarine

• 9 oz all purpose flour

• 2/3 cup vegetable base, paste, low sodium

• 1 gal 2 cup water

• 1 3/4 QT 2% milk

• 5lb mushroom pieces, canned

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Heat margarine and blend in flour. Cook about 10 minutes.

3. Combine stock (water and base) and milk. Add to flour mixture. Cook and stir until smooth; about 10 minutes.

4. Stir in mushrooms and cook.

5. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

6. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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