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Ingredients
- 54 lbs spinach, frozen
- 3 lbs margarine or butter
- 6 lbs mushrooms, sliced
- 3 lbs flour
- 3 gals milk
- 1/2 cup vegetable base
- salt and pepper to taste
Directions
- Melt butter, saute mushrooms, and add flour to make roux. Cook 10 minutes over low heat.
- Add milk and vegetable base. Stir until thickened and smooth.
- Cook until internal temperature of 165 or higher is reached for 15 seconds. Hold at 140 F.
- Cook spinach until internal temperature of 165 or higher is reached for 15 seconds. Add to sauce.
- Hold for service.
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