Onion, carrot, Sage and Barley with our Campbell's cream of Mushroom soup come together to create a creamy and rich soup perfect for any occasion.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 tbsp.|
|Vidalia onion||3 cups|
|dried sage||1 tbsp.|
|tomato paste||3 tbsp.|
|pearl barley||3 cups|
|chives||0 667/1000 cups|
|light sour cream||0 333/1000 cups|
|1. In a soup pot over medium-high heat, heat oil; add onions and sauté 4 minutes.
2. Add carrots and sage and sauté 1 minute.
|3. Add soup, water and tomato paste, bring to a boil; stir in barley, reduce heat and simmer 10 minutes. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.|
|4. Garnish each serving with 2 tsp. chopped chives and 1 tsp. of low-fat sour cream.|