CREAMY MUSHROOM, ROASTED GARLIC AND ONION SOUP
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 79
% Daily Value
Total Fat 4.1g
6%
Saturated Fat 1.1g
6%
Cholesterol 5mg
2%
Sodium 161mg
7%
Total Carbohydrate 9g
3%
Dietary Fiber 0.9g
4%
Protein 1.4g
3%
Vitamin A 1%
Vitamin C 4%
Calcium 1%
Iron 1%

creamy mushroom, roasted garlic and onion soup

A rich, creamy mushroom soup made with sautéed onions and garlic complimented with the flavors of fresh sage and parsley.

  • Total time: 30 minutes
  • Servings: 12
Ingredient Weight Measure
Campbells® RTS Low Sodium Cream of Mushroom Soup , 49.5 oz 49.500 oz. 1 can
olive oil 2 tsp.
garlic , peeled, roasted, minced 2 tbsp.
onion , diced 2 cup
salt 0.75 tsp.
fresh sage leaves , chopped 1 tbsp.
fresh parsley , chopped 2 tbsp.
1. Heat Campbells® RTS Low Sodium Cream of Mushroom Soup until warm.
2. Heat oil over medium heat.  Add garlic and onions.  Sauté for about 4 minutes.
 
3. Add to warmed soup then stir in remaining ingredients.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
4. To Serve: Using an 8 ounce ladle, portion 1 cup soup into soup bowl. 

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.

A rich, creamy mushroom soup made with sautéed onions and garlic complimented with the flavors of fresh sage and parsley.

  • Total time: 30 minutes
  • Servings: 12
Ingredient Weight Measure
Campbells® RTS Low Sodium Cream of Mushroom Soup , 49.5 oz 49.500 oz. 1 can
olive oil 2 tsp.
garlic , peeled, roasted, minced 2 tbsp.
onion , diced 2 cup
salt 0.75 tsp.
fresh sage leaves , chopped 1 tbsp.
fresh parsley , chopped 2 tbsp.
1. Heat Campbells® RTS Low Sodium Cream of Mushroom Soup until warm.
2. Heat oil over medium heat.  Add garlic and onions.  Sauté for about 4 minutes.
 
3. Add to warmed soup then stir in remaining ingredients.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
4. To Serve: Using an 8 ounce ladle, portion 1 cup soup into soup bowl. 

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.

Made with:

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