CREAMY MUSHROOM, ROASTED GARLIC AND ONION SOUP

Made With:

Product

Campbells® RTS Low Sodium Cream of Mushroom Soup

This creamy soup is made with earthy mushrooms and real cream.

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Tip

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.

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%
Total Time

30 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

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

Nutrition Facts

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%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbells® RTS Low Sodium Cream of Mushroom Soup

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Weight Measure
Campbells® RTS Low Sodium Cream of Mushroom Soup, 49.5 oz 50 oz. cans
1. Heat Campbells® RTS Low Sodium Cream of Mushroom Soup until warm.
Weight Measure
olive oil tsp.
garlic, peeled, roasted, minced tbsp.
onion, diced cups
salt 3/4  tsp.
fresh sage leaves, chopped tbsp.
fresh parsley, chopped tbsp.
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.

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