Basic Sauce for Cream Soup
Chicken Noodle Soup
Hearty Potato Ham Chowder
Chili Con Carne


> ive been asked to make some of my at-home soup recipes in very large
> quantities, which will be reheated and used later.
> im not really familiar w/ large-scale cooking. are there different
> rules of thumb or useful guidelines that i should be aware of? some of
> my soups are cream based, so im not sure how the texture will turn out
> after being re-heated.
> any tips would be appreciated.


Here are some large-scale recipes with tips:

Basic Sauce for Cream Soup

Yield: 2 1/2 gallons


8 ounces margarine
2 ounces finely chopped onions
12 ounces all-purpose flour
3 ounces chicken base
1/2 teaspoon white pepper
2 quarts water
2 gallons hot milk

Melt margarine. Add onions and saute until tender. Add flour, chicken
base, and pepper to onions. Stir until blended. Cook for 5 minutes. Add
water and stir until mixture thickens. Add vegetables and seasonings as
suggested in Variations to make a variety of cream soups. Stir in milk.
Heat to 180 F.

Notes: Potentially hazardous food. Food Safety Standards: Hold food for
service at an internal temperature above 140 F. Do not mix old product
with new. Cool leftover product quickly (within 4 hours) to below 41 F.
See p. 44 for cooling procedures. Reheat leftover product quickly
(within 2 hours) to 165 F. Reheat product only once; discard if not used.

Chicken base may be omitted. Omit the water and use 2 1/2 gal milk. Add
2 oz salt.

1/4 oz (2 Tbsp) dehydrated onions, rehydrated in 1/4 cup water, may be
substituted for fresh onions.

A reduced-fat milk may be substituted for whole milk. Reduced-fat milk
is less stable (curdles more easily) than whole milk.

Variations:

To make 3 gal of soup (50-60 I-cup, 8-oz portions), use 1 recipe Basic
Sauce for Cream Soup plus additions suggested below.

Cream of Asparagus Soup. Add 6 lb cooked, chopped (or pureed) asparagus.

Cream of Broccoli Soup. Add 6 lb cooked, chopped broccoli.

Cream of Cauliflower Soup. Increase onion to 1 lb 8 oz and water to 1
gal. Reduce milk to 1 1/2 gal. Add 6 lb cauliflower, cut into small
florets, and 1 Tbsp Worcestershire sauce. Stir in 1 lb 8 oz processed
American cheese, shredded. Stir until melted. Sprinkle with chopped
chives.

Cream of Celery Soup. Increase onions to 8 oz. Add 2 lb 8 oz cooked
chopped celery and 1 lb cooked diced carrots.

Cream of Mushroom Soup. Increase onion to 8 oz. Add 3 lb mushrooms,
sliced or chopped, sauteed with the onion in margarine.

Cream of Potato Soup. Increase onions to 12 oz. Add 8 lb cooked diced
potatoes and 1 lb cooked chopped celery. Increase chicken base to 5 oz.
Potatoes may be mashed or pureed if desired.

Cream of Spinach Soup. Increase onion to 8 oz. Add 3 lb chopped spinach,
cooked.

Cream of Vegetable Soup. Increase onion to 1 lb. Add 1 lb cooked chopped
celery, 1 lb 8 oz cooked diced carrots, and 2 lb cooked diced potatoes.

Mushroom Barley Soup. Reduce milk to 3 qt and increase water to 1 3/4
gal. Increase margarine to 1 lb, onions to 1 lb, and chicken base to 8
oz. Add 3 lb sliced mushrooms, 1/2 tsp garlic powder, and 1 lb barley
after water has been added. Simmer about 30 minutes, then add milk
slowly and heat to 180 F. Sprinkle with chopped parsley.




Chicken Noodle Soup

Servings: 50
Yield: 3 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for
service at an internal temperature above 140 F. Do not mix old product
with new. Cool leftover product quickly (within 4 hours) to below 41 F.
See p. 44 for cooling procedures. Reheat leftover product quickly
(within 2 hours) to 165 F. Reheat product only once; discard if not used.

1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.

Variation:

Chicken Rice Soup. Substitute 12 oz rice for the noodles.


3 gallons chicken stock
8 ounces onion, chopped
8 ounces celery, chopped
1 pound noodles
8 ounces margarine, melted
4 ounces all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
24 ounces cooked chicken, diced

Bring stock to a boil. Add onion and celery. Cook until tender. Add
noodles. Cook for about 15 minutes or until noodles are tender. Blend
margarine and flour. Add to soup, stirring until slightly thickened. Add
seasonings. Add chicken and simmer for 5 minutes.




Hearty Potato Ham Chowder

Servings: 50
Yield: 3 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for
service at an internal temperature above 140 F. Do not mix old product
with new. Cool leftover product quickly (within 4 hours) to below 41 F.
See p. 44 for cooling procedures. Reheat leftover product quickly
(within 2 hours) to 165 F. Reheat product only once; discard if not used.

1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be
substituted for fresh onions.

3 ounces margarine
8 ounces green onion, finely chopped
12 ounces green pepper, chopped
3 ounces all-purpose flour
1/2 teaspoon white pepper
1 teaspoon paprika
3 quarts chicken stock
40 ounces ham, coarsely chopped
88 ounces cooked potatoes, cubed
60 ounces whole kernel corn
2 3/4 quarts milk
1/2 cup chopped fresh parsley

Melt margarine in steam-jacketed or other large kettle. Add onion and
green pepper and saute until tender. Add flour and seasonings. Stir until
blended. Cook for 5 minutes, stirring often. Add stock and stir until
smooth. Cook until mixture begins to thicken. Add ham, potatoes, and
corn. Heat to 180 F. Add milk and mix well. Heat to 180 F. Sprinkle
parsley over chowder before serving.



Chili Con Carne

Yield: 3 gallons

10 pounds ground beef (ap)
8 ounces chopped onions
1 clove minced garlic
2 1/2 quarts canned tomatoes, diced
2 quarts tomato puree
1 quart water
3 ounces chili powder
1 1/2 tablespoons ground cumin
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 ounces granulated sugar
152 ounces canned beans (pinto, kidney, or red)

Cook beef, onions, and garlic in steam-jacketed kettle until meat loses
pink color. Mix tomato and seasonings. Add to beef. Cook until blended.
Add beans to meat mixture. Cover and simmer for 1 hour. Add water if
chili becomes too thick.


Notes: Potentially hazardous food. Food Safety Standards: Hold food for
service at an internal temperature above 140 F. Do not mix old product
with new. Cool leftover product quickly (within 4 hours) to below 41 F.
See p. 44 for cooling procedures. Reheat leftover product quickly
(within 2 hours) to 165 F. Reheat product only once; discard if not used.

If dried beans are used, substitute 3 lb for canned beans. Wash and
prepare according to directions on p. 632.

If desired, thicken chili by mixing 5 oz flour and 2 cups cold water.
Add to chili mixture and heat until flour is cooked.

1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be
substituted for fresh onions.

Variations:

Chili and Cheese. Sprinkle grated cheddar or Monterey Jack cheese over
chili, 1 Tbsp per bowl.

Chili Buffet. Serve chili with accompaniments: chopped onions, tomatoes,
and green peppers; sliced black olives; shredded cheese; and sliced
jalapeño peppers.

Chili Spaghetti. Use only 7 lb ground beef. Cook 1 lb 8 oz spaghetti
according to directions on p. 369. Add to chili mixture just before
serving. Macaroni or other pasta shapes may be used also.

Turkey Chili. Substitute 8 lb ground turkey for ground beef.



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