GRILLED SHRIMP & MUSHROOM BARLEY SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's(R) Healthy Request(R) condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.4g
2%
Cholesterol 25mg
8%
Sodium 357mg
15%
Total Carbohydrate 36g
12%
Dietary Fiber 5.3g
21%
Protein 13.3g
27%
Vitamin A 76%
Vitamin C 7%
Calcium 12%
Iron 14%
Total Time

20 min.

Serving & Size

SERVING (SEE INSTRUCTIONS)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.4g
2%
Cholesterol 25mg
8%
Sodium 357mg
15%
Total Carbohydrate 36g
12%
Dietary Fiber 5.3g
21%
Protein 13.3g
27%
Vitamin A 76%
Vitamin C 7%
Calcium 12%
Iron 14%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil tbsp.
onion, sliced 4 oz. cups
shiitake mushrooms, grilled, sliced 11 oz. cups
garlic, peeled, roasted, mashed tbsp.
fresh thyme leaves, chopped tsp.
dried parsley flakes, crushed tbsp.
low sodium vegetable broth cups
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea cans
sun-dried tomatoes, sliced 3 oz. cups
frozen spinach, thawed, well drained 6 oz. 4 1/2  cups
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.
Weight Measure
frozen egg white, thawed 15 oz. cups
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.
Weight Measure
shrimp,small, yield from 1 pound raw 14 
black pepper 0 1/4  tsp.
cooked barley 66 oz. 12  cups
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
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