CREAM OF MUSHROOM SOUP

Recipe By :Mo

Serving Size : 36 Preparation Time :1:00

Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method

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12 ounces Onion -- chopped

4 1/2 pounds Button mushrooms -- chopped

3 cups celery

12 fluid ounces sherry

6 ounces Butter

6 ounces Flour

3 quarts Chicken stock or Vegetable

3 teaspoons thyme

3 Bay leaf

6 cups Light cream

salt and pepper, to taste

-In a large pot melt the butter on medium heat.

-Add the onions and mushroomsand saute until the onions are

translucent, about 5 minutes.

-Add the flour and stir well. cook for 3 to 5 minutes-- until the flour

gives off a nutty odor.

-Add the stock, thyme and bay leaf. Simmer until the vegetables are

tender, about 45 minutes.

-Allow to cool slightly and puree.

- Strain.

- Add the cream, heat and season.

- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 12g Total Fat; (67% calories from fat); 3g Protein; 10g Carbohydrate; 37mg Cholesterol; 67mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Cream of Broccoli Soup

Potentially Hazardous Ingredients

Butter / Chicken Stock / Light Cream

Standard Safety Practices

Clean and sanitize all work surfaces and utensils.

Store wiping cloths in a sanitizing solution.

Wash hands before and after handling potentially hazardous

ingredients, and after any possibility of contamination.

Check temperatures with a clean and sanitized thermometer.

Keep potentially hazardous foods out of the danger zone -

40° to 140°

Preparation

Thoroughly wash vegetables before chopping.

Cooling

Cool to <70° F in 2 hours and to <40° F in under 4 hours.

Storage

< 40°F / covered / labeled / dated

Reheating and Holding

Reheat rapidly to >165° F in under 2 hours.

Keep at >140° F for service.

Reheat only once and then discard.