CHEESY MUSHROOM CROISSANT TOPPER

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Nutrition Facts
Serving Size
1 EACH (1 CROISSANT, POACHED EGG, AND SAUCE)
Amount Per Serving
Calories 539
% Daily Value
Total Fat 32.9g
51%
Saturated Fat 14.1g
71%
Cholesterol 251mg
84%
Sodium 1353mg
56%
Total Carbohydrate 39.4g
13%
Dietary Fiber 2.3g
9%
Protein 20.7g
41%
Vitamin A 21%
Vitamin C 8%
Calcium 36%
Iron 14%
Total Time

229 min.

Serving & Size

1 EACH (1 CROISSANT, POACHED EGG, AND SAUCE)

Yields

Made with Campbells® Condensed Cream of Mushroom Soup, Gruyère cheese and thyme- this upscale version of croissant egg and cheese will entice any crowd.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 CROISSANT, POACHED EGG, AND SAUCE)
Amount Per Serving
Calories 539
% Daily Value
Total Fat 32.9g
51%
Saturated Fat 14.1g
71%
Cholesterol 251mg
84%
Sodium 1353mg
56%
Total Carbohydrate 39.4g
13%
Dietary Fiber 2.3g
9%
Protein 20.7g
41%
Vitamin A 21%
Vitamin C 8%
Calcium 36%
Iron 14%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
yellow onion, chopped 1 lb. cups
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup, 50 oz can 50 oz. cans
low fat (1%) milk 1 1/2  cups
fresh thyme leaves tbsp.
Gruyère cheese, grated 8 oz. cups
Mushroom Onion Mixture1. In large skillet heat oil over medium-high heat; add onions and sauté 3 minutes.2. Add Mushroom Soup, milk and thyme and simmer for 5 minutes, stirring often, until heated through. Add cheese, remove from heat and stir to blend. Reserve.
Weight Measure
croissant, medium, split 24 oz. 12  ea.
Gruyère cheese, grated 3 oz. 0 3/4  cups
3. For Each Serving:
-Place the bottom half of a croissant in a lightly buttered individual oven-to-table dish.
-Top with ½ cup mushroom mixture and spread to cover. Replace croissant top to cover mushroom mixture.
-Top croissant with additional ¼ cup mixture. Sprinkle with 1 Tbsp. cheese.

4. Preheat conventional oven to 400ºF. Bake casseroles 12-15 minutes or until golden brown and bubbly. CCP: Hold at 140° F. or higher for service.
Weight Measure
poached egg, hot 12  ea.
cracked black pepper 0 1/2  tsp.
fresh thyme leaves, sprigs 12  ea.
5. To Serve: Top each casserole with a poached egg 1/8 tsp cracked black pepper and thyme sprig.
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