Foodservice | Products | Scratch-recipe-single-strength-soup | Scratch-recipe-single-strength-soup | Creamy Wild Mushroom

Ingredients

Water, Mushrooms, Cream, Chablis Wine (contains sulfites), Onions, Parmesan Cheese (part-skim milk, cheese culture, salt, enzymes), Seasonings (modified corn starch, sugar, spice, salt, maltodextrin), Mushroom Base (mushrooms, salt, canola oil, hydrolyzed wheat gluten, sugar, hydrolyzed torula and brewers yeast protein, modified food starch, onion, caramel color, xanthan gum, disodium inosonate and guanylate, natural flavor [contains soy and wheat]), Garlic, Olive Oil, Natural and Artificial Flavor. CONTAINS: MILK, SOY, WHEAT

Allergens

CONTAINS: MILK, SOY, WHEAT

Nutritional Information

Nutrition Facts

Serving Size: 1 cup (245g)

Servings Per Container:
4 lb Package: About 7

Amount Per Serving

Calories: 280 Calories From Fat: 200

% Daily Value*

Total Fat 22.0g

34%

Saturated Fat 13.0g

65%

Trans Fat 0.0g

Cholesterol 75mg

25%

Sodium 820mg

34%

Total Carbohydrates 13g

Dietary Fiber 1g

Sugars 4g

Protein 6g

Vitamin A 15%

Vitamin C 4%

Calcium 20%

Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories:	2,000	2,500

Total Fat	Less than	65g	80g
Saturated Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Potassium		3,500mg	3,500mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Preparation

We recommend preparing Scratch Recipe Single Strength soups from a frozen state. If thawing is necessary, thaw by holding under cold water for approximately 2 hours, or microwave for approximately 8 minutes at Medium setting in a 1600 watt oven.
DO NOT DILUTE.

Hot Water Bath

1. Place soup bag(s) in a large kettle of hot water (205°F-210°F). Do not allow the bag to rest on the bottom of the kettle, as hot metal surfaces may weaken the package and cause leaks. Use a trivet or lid in the bottom of the pan to protect the bags.

2. Cook to an internal temperature of 165°F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer.

3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165°F while holding for service. When holding a heated soup in the bag, make sure the temperature does not exceed 165°F-170°F.

Steamer

1. Place soup bag in perforated steam table pan (one bag per pan to oven capacity).

2. Cook to an internal temperature of 165°F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer.

3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165°F while holding for service. If you hold a heated soup in the bag, make sure the temperature does not exceed 165°F-170°F.

Stove top

1. Pour thawed soup into a double boiler and cook until soup reaches 165°F.

2. Maintain temperature of 165°F while holding for service.

Microwave

1. Pour thawed soup into an appropriately sized microwave container.

2. Cover, cook on the HIGH setting for 4 minutes, and stir.

3. Cover, cook on the HIGH setting for an additional 4-6 minutes, or until soup reaches 165°F-170°F.

4. Cover and allow to stand for 5 minutes before serving.

5. Maintain temperature of 165°F while holding for service.

Storage

Pack

Download Table

Catalog#	Pack Size	Case Count	Pallet Tie	Pallet High	Total Pallet	Gross Wt.	Net Wt.	Volume	Length	Width	Height
27364	4 lb	4	17	6	102	17.5	16	.42	12 ⅞	6 ⅞	8 ¼
Yield	Ounces per bag: 64					Ounces per case: 256

Creamy Wild Mushroom