Mushrooms, butter and hot pepper sauce combine with Swanson® Chicken Broth to add a little spice to any menu.
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.
|unsalted butter||0 1/2 cups|
|mushrooms||3 lb.||1 gallons|
|black pepper||3 tbsp.|
|reduced sodium soy sauce||1 cups|
|hot pepper sauce|
|fresh parsley||1 cups|
|1. In a large skillet, heat 6 Tbsp. butter over medium-high heat; add mushrooms and sauté until dry (12-15 minutes). Season with pepper and toss to coat.|
|2. Add broth and soy sauce to skillet and bring mixture to a boil, reduce heat to a simmer and cook until mixture becomes syrupy and dark, about 15-20 minutes. Stir remaining butter and hot sauce into mushrooms, if desired. Remove from heat and keep warm.|
|3. To Serve: Place mushrooms in chafing dish and serve sprinkled with parsley or chives. Serve with food pics.|
- Minced chives may be used to substitute parsley.