Creamy and buttery with slight acidic notes, this delicate sauce will complement any dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|olive oil||0 1/4 cups|
|mushrooms||10 oz.||4 cups|
|shallot||1 oz.||2 ea.|
|white wine||3 cups|
|water||40 fl oz.|
|1. Heat olive oil in a sauté pan over high heat. Add mushrooms. sauté until cooked. Set aside.|
|2. Add shallots, garlic, and wine to a saucepan over medium heat. Bring to a boil. Reduce heat to a simmer for 3-4 minutes.|
|3. Add water and Campbells® Cream of Mushroom Condensed Soup.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. When sauce is hot, blend immediately.
|5. While blending, add butter a little at a time.
6. When finished blending, add mushrooms. Serve warm.
CCP: Hold for hot service at 140°F or higher until needed.
- Infuse fresh herbs when reducing the wine to add more flavor. This sauce can break if held hot, so hold warm. To hold sauce warm, add boiling water to an insulated coffee urn, allow it to sit for 3 minutes, remove water and hold sauce inside. Great with seafood and fish. Works well with pork and chicken.