Bistro soup features Campbells® Cream of Asparagus soup seasoned with golden sautéed onions and portobello mushrooms served steaming hot topped with carved roast beef and crumbled blue cheese.
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||2 tbsp.|
|onion||11 oz.||2 cups|
|garlic||1.5 oz.||0 1/4 cups|
|portobello mushroom||1 lb.||4 cups|
|heavy cream||0 1/2 cups|
|black pepper||1 tsp.|
|boneless beef bottom round (rump) roast||1.5 lb.|
|blue cheese||8 oz.||1 cups|
|1. Combine soup and water in saucepot. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently 2 to 3 minutes, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.|
|2. Heat oil in skillet; add onions and garlic. Sauté over medium-low heat until tender, stirring frequently.|
|3. Add mushrooms, cream and black pepper to prepared soup; stir until fully blended. Add sautéed onion mixture; heat over medium heat, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.CCP: Hold at 140°F or higher.|
|4. To serve: Portion 1 cup soup into bowl. Shingle 1-1/2 ounces roast beef over soup and top with 1 tablespoon blue cheese.|