A hot & hearty mushroom & barley soup made with Campbell's® Healthy Request® Cream of Mushroom Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||0 1/4 cups|
|80% lean ground beef||13 oz.|
|mushrooms||5 oz.||2 cups|
|carrot||8 oz.||2 cups|
|pearl barley||1 1/2 qt.|
|garlic powder||0 1/2 tsp.|
|dried parsley flakes||2 tbsp.|
|1. Heat oil in a stockpot. Add ground beef, mushrooms; and carrots and sauté over medium heat until tender.|
|2. Add Campbells® Condensed Cream of Mushroom Soup, milk, barley, and seasonings. Stir until fully blended.
3. Reduce heat to low. Simmer 10 to 15 minutes.
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. To Serve: Using an 8 oz. ladle, portion 1 cup soup into soup bowl. Serve immediately.
If substituting cooked beef crumbles for raw ground beef, reduce the amount of beef from 13 oz to 10 oz for each recipe batch of 20 portions of soup.