| Ingredient | ULF # | Portion |
|---|---|---|
| Campbell’s Condensed Cream of Mushroom Soup | 443127 | 50 oz. |
| Chef’s Pride Canola Oil | 261371 | 4 tsp. |
| Capital City Yellow Onion, Diced | 138750 | 1 cup |
| Garlic Co. Peeled Garlic, Chopped | 128579 | 1 Tbsp. |
| Cloverdale Fully Cooked Pork Breakfast Sausage Crumble | 547528 | 16 oz. |
| Sliced 1/8” Mushrooms | 128128 | 4 cups |
| Carrots, Peeled & Diced | 127100 | 1 cup |
| GO Fresh 1” Peeled & Cubed Butternut Squash | 141082 | 1 cup |
| Taylor Chopped Kale | 136260 | 6 cups |
| Prairie Farms 2% Reduced Fat Milk | 149328 | 4 cups |
| Water | 3 cups |
In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent. Add garlic. Cook for 2 minutes.
Add sausage, mushrooms, carrots, and butternut squash. Cook for 3 minutes. Add kale and season with salt and pepper to taste. Simmer for 4 minutes.
Add condensed soup, milk, and water. Simmer for 4 minutes. Heat to a minimum internal temperature of 165°F for 1 minute. Hold for hot service at 140°F or higher until needed.
