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

• 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

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.