Rich and creamy with mushroom and onion that are surrounded with garlic and sage flavors.
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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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|fresh parsley||2 tbsp.|
|fresh sage leaves||1 tbsp.|
|salt||0 3/4 tsp.|
|1. Heat Campbells® RTS Low Sodium Cream of Mushroom Soup until warm.|
|2. Add remaining ingredients and mix.
3. Heat to a low simmer.
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.
5. To Serve: Using an 8 oz. ladle, portion 1 cup soup into soup bowl. Serve immediately.
- This recipe meets Partnership for a Healthier America (PHA) guidelines for a wellness positioned side dish for cafeteria and patient meal service.
- The salt in this recipe is optional. If used, measure carefully according to the recipe so the sodium content does not exceed PHA guidelines.