PORTOBELLO & ASPARAGUS SOUP WITH BLUE CHEESE

PORTOBELLO & ASPARAGUS SOUP WITH BLUE CHEESE

Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 269
% Daily Value
Total Fat 14g
22%
Saturated Fat 5.9g
30%
Cholesterol 58mg
19%
Sodium 833mg
35%
Total Carbohydrate 15.6g
5%
Dietary Fiber 1.4g
6%
Protein 18.8g
38%
Vitamin A 6%
Vitamin C 5%
Calcium 14%
Iron 8%
Total Time

25 min.

Serving & Size

1 CUP (8 FL OZ)

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Bistro soup features Campbell’s® Cream of Asparagus soup seasoned with golden sautéed onions and portobello mushrooms served steaming hot topped with carved roast beef and crumbled blue cheese.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Frozen Condensed Cream of Asparagus Soup
4 lb.
water qt.
olive oil tbsp.
onion 11 oz. cups
garlic 1.5 oz. 0 1/4  cups
portobello mushroom 1 lb. cups
heavy cream 0 1/2  cups
black pepper tsp.
boneless beef bottom round (rump) roast 1.5 lb.
blue cheese 8 oz. cups
Instructions
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.
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