BLAND CREAM OF CARROT SOUP (152)    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
• CARROT PUREE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CARROTS, 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 NON-FAT DRIED MILK WITH WATER.  ADD MILK SLOWLY TO\
   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.
3) ADD SALT TO CARROT PUREE.  ADD MIXTURE TO CREAM SAUCE.  MIX TO
   DISTRIBUTE.
4) NOTE:  1.  AJUST SEASONING TO TASTE.  2.  1/3 OZ MINCED ONION MAY
              BY ADDED.