GRILLED SHRIMP & MUSHROOM BARLEY SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.4g
2%
Cholesterol 25mg
8%
Sodium 357mg
15%
Total Carbohydrate 36.1g
12%
Dietary Fiber 5.4g
22%
Protein 13.4g
27%
Vitamin A 21%
Vitamin C 5%
Calcium 10%
Iron 15%

grilled shrimp & mushroom barley soup made with campbell’s® healthy request® cream of mushroom soup

Grilled Shrimp compliments this health conscience dish that features, grilled mushrooms, spinach, sundried tomatoes, barley that’s finished with Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 20 minutes
  • Servings: 22
Ingredient Weight Measure
canola oil 2 tbsp.
onion , sliced 4.000 oz. 1 cup
shiitake mushrooms , grilled, sliced 10.500 oz. 4 cup
garlic , peeled, roasted, mashed 1 tbsp.
fresh thyme leaves , chopped 1 tsp.
dried parsley flakes , crushed 1 tbsp.
low sodium vegetable broth 4 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
sun-dried tomatoes , sliced 3.000 oz. 2 cup
frozen spinach , thawed, well drained 6.000 oz. 4.5 cup
frozen egg white , thawed 15.000 oz. 4 cup
shrimp ,small, yield from 1 pound raw 14
black pepper 0.25 tsp.
cooked barley 66.000 oz. 12 cup
1. In large sauce pot, heat canola oil over medium heat. 
 
2. Add onions, cook for 4 minutes.
 
3. Add mushrooms, garlic, thyme and parsley.  Cook for an additional 2 minutes.
 
4. Add vegetable broth.  Simmer for 4 minutes.
 
5. Add Campbell’s® Healthy Request® Cream of Mushroom soup. Simmer for another 3 minutes. Reserve.
 
6. Add sundried tomatoes and spinach.  Cook for 2 minutes. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Eggs:

1. In a large saute pan, scramble egg whites until light & fluffy. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
Prepare Shrimp:

1. In medium mixing bowl, season shrimp with pepper.  Grill until cooked through. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:
Using 1-#8 scoop, portion ½ cup barley into the bottom of a serving bowl.  Top with the following and serve immediately:

• 6 oz. ladle, ¾  cup soup
• #16 scoop, 2 oz. scrambled egg mixture
• 4 grilled shrimp

Grilled Shrimp compliments this health conscience dish that features, grilled mushrooms, spinach, sundried tomatoes, barley that’s finished with Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 20 minutes
  • Servings: 22
Ingredient Weight Measure
canola oil 2 tbsp.
onion , sliced 4.000 oz. 1 cup
shiitake mushrooms , grilled, sliced 10.500 oz. 4 cup
garlic , peeled, roasted, mashed 1 tbsp.
fresh thyme leaves , chopped 1 tsp.
dried parsley flakes , crushed 1 tbsp.
low sodium vegetable broth 4 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
sun-dried tomatoes , sliced 3.000 oz. 2 cup
frozen spinach , thawed, well drained 6.000 oz. 4.5 cup
frozen egg white , thawed 15.000 oz. 4 cup
shrimp ,small, yield from 1 pound raw 14
black pepper 0.25 tsp.
cooked barley 66.000 oz. 12 cup
1. In large sauce pot, heat canola oil over medium heat. 
 
2. Add onions, cook for 4 minutes.
 
3. Add mushrooms, garlic, thyme and parsley.  Cook for an additional 2 minutes.
 
4. Add vegetable broth.  Simmer for 4 minutes.
 
5. Add Campbell’s® Healthy Request® Cream of Mushroom soup. Simmer for another 3 minutes. Reserve.
 
6. Add sundried tomatoes and spinach.  Cook for 2 minutes. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Eggs:

1. In a large saute pan, scramble egg whites until light & fluffy. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
Prepare Shrimp:

1. In medium mixing bowl, season shrimp with pepper.  Grill until cooked through. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:
Using 1-#8 scoop, portion ½ cup barley into the bottom of a serving bowl.  Top with the following and serve immediately:

• 6 oz. ladle, ¾  cup soup
• #16 scoop, 2 oz. scrambled egg mixture
• 4 grilled shrimp

Made with:

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