Rich and creamy with mushroom and onion that are surrounded with garlic and sage flavors.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|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.
|fresh parsley||2 tbsp.|
|fresh sage leaves||1 tbsp.|
|salt||0 3/4 tsp.|
|1. Heat the soup until warm.|
|2. Add remaining ingredients and mix.
3. Heat to a low simmer.
4. CCP: Hold for hot service at 140 degrees F.
5. Serve each portion with an 8 oz ladle (1 cup).
- 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.