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MUSHROOM ASPARAGUS RISOTTO

Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Nutrition Facts
Serving Size
1-1/2 CUP
Amount Per Serving
Calories 321
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 1161mg
48%
Total Carbohydrate 49.3g
16%
Dietary Fiber 1.8g
7%
Protein 8.1g
16%
Vitamin A 16%
Vitamin C 6%
Calcium 8%
Iron 17%
Total Time

65 min.

Serving & Size

1-1/2 CUP

Yields

Try our delicious Mushroom Asparagus Risotto made with Campbell's® Condensed Cream of Mushroom Soup and Swanson® Natural Goodness® Chicken Broth.  Garnished with fresh thyme and parmesan cheese for a creamy, rich flavor everyone will love. 

Nutrition Facts

Nutrition Facts
Serving Size
1-1/2 CUP
Amount Per Serving
Calories 321
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 1161mg
48%
Total Carbohydrate 49.3g
16%
Dietary Fiber 1.8g
7%
Protein 8.1g
16%
Vitamin A 16%
Vitamin C 6%
Calcium 8%
Iron 17%

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
vegetable oil 3  tbsp.
onion, minced 5 oz. 1  cups
garlic, peeled, minced 2  tbsp.
asparagus, tips 1 lb. 3  cups
mushrooms, fresh, white, slilced 8 oz. 2  cups
fresh thyme leaves 2  tbsp.
1. Heat oil in large rondo or covered skillet over medium-high heat; add onions and sauté 4 minutes. Stir in garlic and sauté until translucent, about 2 minutes. Add asparagus and mushrooms and sauté for 5 minutes.Stir in thyme.
Weight Measure
long grain white rice, unprepared 26 oz. 1 1/2  qt.
carrot, shredded 15 oz. 3  cups
green onion, sliced 12 oz. 3  cups
Made With:

Product

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

View Product
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 100 oz. 2  cans
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

View Product
Swanson® Natural Goodness® Chicken Broth, 49 oz container 99 oz. 2  cans
2. Add rice. Continue to sauté for 2 minutes. Stir in carrots and scallions.

3. Add soup and broth and bring to a boil. Reduce to very low heat; cover and cook for 25 minutes or until liquid is absorbed and rice is tender. Cook to an internal temperature of 165°F. or higher for 15 seconds. Remove from heat and let rest 10 minutes before serving.

4. Stir in cheese until melted. Serve immediately. CCP: Serve hot at 140°F or higher, or chill to 40°F or lower to hold.
Weight Measure
Parmesan cheese, grated, divided 3 oz. 1 1/2  cups
fresh thyme leaves, sprigs 24  ea.
5. To Serve: Spoon 1-1/2 cups risotto into a hot soup plate or bowl. Garnish with 1 Tbsp. grated parmesan cheese and fresh thyme sprig.

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