Cheeseburger Soup

Cook Time: 75 Min.

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

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Nutritional Content

Allergens: AllergenMilk; Tomato; Onion; Beef; Garlic; Corn

Calories: 180 Kcal

Carbohydrates: 18 g

Protein: 8 g

Total Fat: 10 g

Calcium: 125 mg

Sodium: 580 mg

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Ingredients

10 Servings

• 13 Oz Beef, Ground 80- 85/20-15 Raw

• 1 Tbsp 2 tsp Oil, Vegetable

• 4.5 Oz Onion, Yellow

• 2 tsp Garlic, Whole Fresh

• 2 2/3 Cup Milk 1% Bulk 8 flz

• 3 Oz Sauce Mix, Cheese Dry

• 8.75 fl. oz Ketchup, Bulk

• 1/4 tsp Pepper, Black Ground

25 Servings

• 2 lb Beef, Ground 80- 85/20-15 Raw

• 1/4 Cup Oil, Vegetable

• 10.5 Oz Onion, Yellow

• 2 Tbsp Garlic, Whole Fresh

• 1 3/4 Qt Milk 1% Bulk 8 flz

• 8 Oz Sauce Mix, Cheese Dry

• 21.88 fl. oz Ketchup, Bulk

• 3/4 tsp Pepper, Black Ground

50 Servings

• 4 lb 1 Oz Beef, Ground 80- 85/20-15 Raw

• 1/2 Cup Oil, Vegetable

• 1 lb 5 Oz Onion, Yellow

• 1/4 Cup Garlic, Whole Fresh

• 3 1/4 Qt Milk 1% Bulk 8 flz

• 1 lb Sauce Mix, Cheese Dry

• 43.75 fl. oz Ketchup, Bulk

• 1 1/4 tsp Pepper, Black Ground

100 Servings

• 8 lb 1 Oz Beef, Ground 80- 85/20-15 Raw

• 1 Cup Oil, Vegetable

• 2 lb 11 Oz Onion, Yellow

• 1/2 Cup Garlic, Whole Fresh

• 1 Gal 4 Cup Milk 1% Bulk 8 flz

• 2 lb Sauce Mix, Cheese Dry

• 87.5 fl. oz Ketchup, Bulk

• 2 1/2 tsp Pepper, Black Ground

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. In a soup kettle brown ground beef, keeping it in dime-size chunks. Drain and discard some fat, reserving enough to saute vegetables.

3. Add oil to pan or replace with equivalent amount of pan fat. Add onion, and garlic. Sweat for 5 minutes or until vegetables are soft.

4. Add cheese mix ,milk and ketchup. Simmer for 1 hour and to internal temperature >165F/71C held for at least 15 seconds.

5. Stir in remaining ingredients.

6. CCP -- Maintain: Product held at >135F/57C 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/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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