ROASTED CHICKEN, SHIITAKE MUSHROOM & QUINOA SOUP MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

View Product

Nutrition Facts

Serving Size

SERVING (#8 scoop (1/2 cup); 6 oz ladle (3/4 cup);

Amount Per Serving

Calories 258

% Daily Value

Total Fat 10.1g

16%

Saturated Fat 3.4g

17%

Cholesterol 199mg

66%

Sodium 329mg

14%

Total Carbohydrate 25.8g

Dietary Fiber 2.6g

10%

Protein 14.5g

29%

Vitamin A 12%

Vitamin C 1%

Calcium 12%

Iron 12%

Total Time

20 min.

Serving & Size

SERVING (#8 scoop (1/2 cup); 6 oz ladle (3/4 cup);

Yields

This hearty soup is filled with roasted chicken, shiitake mushrooms, quinoa & soft-boiled egg, this dish is complimented with a delightful herb cream sauce Campbells® Healthy Request® Condensed Cream of Mushroom.

Nutrition Facts

Serving Size

SERVING (#8 scoop (1/2 cup); 6 oz ladle (3/4 cup);

Amount Per Serving

Calories 258

% Daily Value

Total Fat 10.1g

16%

Saturated Fat 3.4g

17%

Cholesterol 199mg

66%

Sodium 329mg

14%

Total Carbohydrate 25.8g

Dietary Fiber 2.6g

10%

Protein 14.5g

29%

Vitamin A 12%

Vitamin C 1%

Calcium 12%

Iron 12%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	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
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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
canola oil		1 tbsp.
onion, diced	4 oz.	1 cups
garlic, peeled, roasted, mashed		1 tbsp.
dried parsley flakes, crushed		1 tbsp.
fresh thyme leaves, chopped		1 tsp.
shiitake mushrooms, grilled, sliced	8 oz.	3 cups
whole milk	23 oz.	4 cups
half and half	7 oz.	1 cups
Made With: Product Campbells® Healthy Request® Condensed Cream of Mushroom Soup View Product
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea		1 cans

Prepare Soup Mixture:

1. In large sauce pot, heat canola oil over medium heat.

2. Add onions, cook for 5 minutes, or until translucent.

3. Add garlic, parsley and thyme. Cook for an additional 2 minutes.

4. Add shitake mushrooms. Cook for 4 minutes.

5. Add milk. Simmer for 2 minutes.

6. Add half & half, Campbells® Cream of Mushroom Soup and 1/8 teaspoon of salt. Reduce heat. Simmer for another 5 minutes. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

	Weight	Measure
boneless, skinless chicken breast, yield from 1 ounce raw		8
kosher salt		1/2 tsp.
black pepper		1/4 tsp.

Prepare Chicken:

1. In medium mixing bowl, season chicken breast with remaining 1/8 teaspoon of salt and 1/8 teaspoon pepper. Roast in 350°F oven for 20 minutes, or until cooked through. Cut into 1 oz. slices.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

	Weight	Measure
egg		24 ea.
water		1 gallons
cooked red quinoa	72 oz.	8 cups

Prepare Eggs:

1. In large pot, bring 1 gallon of water to a boil, reduce heat. Gently poach eggs until yolk is slightly firm. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:
Using 1-#12 scoop, portion 1/3 cup quinoa into the bottom of a serving bowl. Top with the following and serve immediately:

• 6 oz. ladle, top with ¾ soup
• 1 poached egg
• 1 oz. sliced chicken breasts

RECIPES

ROASTED CHICKEN, SHIITAKE MUSHROOM & QUINOA SOUP MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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