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MUSHROOM BOURGUIGNON BAKE

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 165
% Daily Value
Total Fat 3.4g
5%
Saturated Fat 0.3g
2%
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrate 27.2g
9%
Dietary Fiber 3.8g
15%
Protein 5.4g
11%
Vitamin A 5%
Vitamin C 17%
Calcium 3%
Iron 7%
Total Time

70 min.

Serving & Size

1 CUP

Yields

This Mushroom Bourguignon Bake combines Campbell's® Healthy Request® Condensed Tomato Soup with potato, onions, peas, and garlic to create a delicious dish that everyone will enjoy.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 165
% Daily Value
Total Fat 3.4g
5%
Saturated Fat 0.3g
2%
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrate 27.2g
9%
Dietary Fiber 3.8g
15%
Protein 5.4g
11%
Vitamin A 5%
Vitamin C 17%
Calcium 3%
Iron 7%

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
× =

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 2  tbsp.
Vidalia onion, chopped 1 lb. 1  qt.
garlic, peeled, minced 2  tbsp.
1. In large rondo or pot, heat oil over medium high heat; add onion and sauté 4 minutes.

2. Stir in garlic and continue to cook 2 minutes, stirring often.
Weight Measure
mushrooms, quartered 3 lb. 3  qt.
fresh rosemary leaves, chopped 1/4  cups
paprika, smoked 1 1/2  tbsp.
3. Mix in mushrooms, rosemary and paprika and cook, stirring often, until starting to glaze, about 8 minutes.
Weight Measure
red wine 1  cups
balsamic vinegar 3  tbsp.
4. Deglaze pan with wine and vinegar and cook 8-10 more minutes.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

View Product
Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz ea 50 oz. 1  cans
cooked potato, peeled, diced 4 lb. 2  qt.
frozen pearl onions 1 lb. 1  qt.
frozen green peas 1 lb. 1  qt.
5. Pour in Soup and bring to a simmer; cook 5 minutes, stirring often. Stir in potatoes, onions and peas and simmer 2 minutes.

6. Transfer mixture (9 1/2 lb.) to a lightly greased, full-size (12 x 20 x 3-in.) hotel pan.
Weight Measure
fresh whole-wheat bread crumb, toasted 2  cups
vegetable oil 2  tbsp.
7. In a small bowl combine crumbs and oil and top filled hotel pan evenly with crumb mixture.

8. Bake in 375°F. conventional or 325°F. convection oven 35-40 minutes or until golden brown and bubbly. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
9. To Serve: Serve 1 1/4 cups pot pie per serving.

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