BLAND CREAM OF BEET SOUP (147) RECIPE (114)

Name	Value
NAME	BLAND CREAM OF BEET SOUP
INGREDIENT	MARGARINE, SALTED, BULK QUANTITY: .15625 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN NUTRIENT AMOUNT IN LBS.: .15625 FLOUR, GENERAL PURPOSE QUANTITY: .07813 ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR NUTRIENT AMOUNT IN LBS.: .07813 MILK, DRY, NONFAT QUANTITY: .42188 ASSOCIATED NUTRIENT: MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A NUTRIENT AMOUNT IN LBS.: .42188 WATER, COLD QUANTITY: .4375 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 3.6575 BEET PUREE QUANTITY: 1 ASSOCIATED NUTRIENT: BEETS, PUREED NUTRIENT AMOUNT IN LBS.: 1 SALT QUANTITY: .03125 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .03125
PRINT RECIPE	YES
COST/PORTION	.089
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	10
DIRECTIONS	1) COMBINE MARGARINE AND FLOUR TO FORM ROUX. DO NOT BROWN. 2) RECONSTITUTE MILK WITH WATER. ADD MILK SLOWLY TO ROUX AND BLEND THOROUGHLY. COOK UNTIL MIXTURE IS THICKENED. 3) ADD BEET PUREE AND SALT TO CREAM SAUCE. MIX TO DISTRIBUTE. 4) NOTE: 1. ADJUST SEASONING TO TASTE. 2. 1/3 OZ. MINCED ONION MAY BE ADDED.
PORTION SIZE	6-FLOZ
PREPARATION TIME	25 MIN
EQUIPMENT
SERVING UTENSIL	6-OZ LADLE
DEFAULT CATEGORY	SOUP
SYNONYM	A-93