HEARTY VEGETABLE & TURKEY SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

HEARTY VEGETABLE & TURKEY SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
SERVING (1-8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 229
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 3.7g
19%
Cholesterol 30mg
10%
Sodium 379mg
16%
Total Carbohydrate 26.7g
9%
Dietary Fiber 3.5g
14%
Protein 12.3g
25%
Vitamin A 117%
Vitamin C 41%
Calcium 22%
Iron 5%
Total Time

25 min.

Serving & Size

SERVING (1-8 OZ LADLE; 1 CUP)

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What a great way to start of your fall! vegetables stand out in this dish, accented with turkey, potatoes, herbs, garlic round out this hearty cream soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
cans
canola oil tbsp.
onion 7.5 oz. cups
garlic tbsp.
dried oregano leaves tsp.
fresh parsley tbsp.
carrot 18 oz. cups
parsnip 14 oz. cups
red potato 18.5 oz. 3 1/2  cups
whole milk cups
half and half 9 oz. cups
black pepper tsp.
kale 4.5 oz. cups
frozen lima beans 17 oz. cups
kosher salt 0 1/4  tsp.
black pepper 0 1/4  tsp.
canola oil 0 1/2  tsp.
skinless, boneless turkey breast half 16 
Instructions
1. In large sauce pot, heat oil over medium heat.  Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.


2. Add milk, half and half and Campbell’s® Healthy Request® Cream of Mushroom Soup.  Simmer for 10 minutes on low heat.

3. Add pepper, kale and lima beans.  Continue to simmer for 4 minutes.

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.
4. In large mixing bowl, season turkey with salt,  pepper and oil. Bake at 350°F oven until cooked through.

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.

5. Cool turkey and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.
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