Add more flavor to Campbell's Cream of Mushroom with this casserole style crisp flavored with mushrooms, onions and Italian cheeses garnished with thyme leaves.
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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|olive oil||2 tbsp.|
|yellow onion||10 oz.||1 3/4 cups|
|mushrooms||24 oz.||9 3/4 cups|
|low fat (1%) milk||0 1/2 cups|
|egg||16 oz.||9 ea.|
|Italian cheese blend||12 oz.||3 cups|
|whole wheat bread||13.5 oz.||12 slices|
|Italian cheese blend||4 oz.||1 cups|
|fresh thyme leaves||2 tbsp.|
|1. In large skillet heat oil over medium-high heat; add onions and sauté 3 minutes.
2. Add mushrooms and cook for 5-6 minutes, stirring often, until dry and golden. Remove from heat and reserve.
|3. In large bowl whisk together Mushroom Soup, milk and eggs until smooth.
4. Stir in reserved mushrooms and shredded cheeses. CCP: Cover and refrigerate to 40° F. or below for later use.
|5. For each full steam table pan:
-Lay out 12 slices of toasted bread evenly in one layer to cover entire bottom of pan.
-Pour 11 cups of mushroom mixture over top of bread slices and spread to cover evenly. Sprinkle top evenly with 1 cup of cheese.
6. Bake uncovered, in 350°F. convection oven 30-35 minutes until custard just solidifies and cheese is melted. Remove from heat and let set 15 minutes before serving. CCP: Hold at 140 ° F. or above for service.
7. To Serve: Cut each full steam table pan into 12 squares, top with fresh thyme and serve with ½ cup of mixed fruit.