This rich, creamy sauce adds amazing flavor and depth to menus.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|white wine||3 cups|
|water||40 fl oz.|
|Asiago cheese||1 cups|
|1. Place shallots, garlic and wine in a saucepan. Bring to a boil and reduce heat to a simmer.|
|2. Add water and Campbells® Cream of Mushroom Condensed Soup. Bring to a boil. Reduce heat to a simmer for 3-5 minutes.|
|3. Blend the mixture. Slowly add in butter a few pieces at a time.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Add cheese and serve warm.
- This sauce can break if held too hot, so hold warm. To hold sauce warm, add boiling water to an insulated coffee urn, allow it to sit for 3 minutes, remove water and hold sauce inside. Infuse fresh herbs when reducing the wine to add more flavor. Substitute grated Parmesan cheese for Asiago for another delicious option. Great with seafood and fish. Also good with pork, chicken and pasta.