Cheese Soup

Cook Time: 30 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 185°F

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Nutritional Content

Allergens: milk, wheat, fish, soy

Calories: 240 Kcal

Carbohydrates: 13 g

Protein: 12 g

Total Fat: 16 g

Calcium: 400 mg

Sodium: 300 mg

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Ingredients

10 Servings

• 2 oz margarine

• 1/2 cup all purpose flour

• 1 1/4 Qt 2% milk

• 9.5 oz cheddar cheese, shredded

• 1 1/2 tsp paprika

• 2 tsp Worcestershire sauce

25 Servings

• 4.5 oz margarine

• 1 1/4 cup all purpose flour

• 3 1/2 Qt 2% milk

• 1 lb 7 oz cheddar cheese, shredded

• 1 Tbsp 1 tsp paprika

• 2 Tbsp 2 tsp Worcestershire sauce

50 Servings

• 9.5 oz margarine

• 2 1/2 cup all purpose flour

• 1 gal, 5 cup Qt 2% milk

• 2 lb 15 oz cheddar cheese, shredded

• 2 Tbsp 1 tsp paprika

• 1/3 cup Worcestershire sauce

100 Servings

• 1 lb 3 oz margarine

• 1 1/4 Qt all purpose flour

• 3 gal, 3 cup Qt 2% milk

• 5 lb 13 oz cheddar cheese, shredded

• 1/3 cup paprika

• 2/3 cup Worcestershire sauce

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Instructions

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

2. Heat Margarine, add Flour to make a paste

3. Blend in Milk

4. Blend Cheese into mixture

5. Add Paprika and Worcestershire Sauce.

6. Let simmer on low heat for 30 min to*internal temp > 155F for 15 sec.

7. 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.

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

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