A mushroom sauce with double the mushrooms! Perfect sauce to add a gourmet flair to many poultry dishes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|vegetable oil||1 tbsp.|
|mushrooms||6 oz.||2 cups|
|onion||2.5 oz.||0 1/2 cups|
|reduced fat (2%) milk||1 cups|
|dried thyme||0 1/4 tsp.|
|1. Heat oil in saucepot. Add mushrooms and onion. Cook until tender and liquid evaporates.|
|2. Add soup, milk, water and thyme. CCP: Heat to 140º F. or higher for 15 seconds, stirring often.CCP: Hold at 140º F. or higher.Portion using 2-oz. ladle (1/4 cup).|