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RECIPES

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

Made With:

Product

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.

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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
9%
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 Campbell’s® Healthy Request® Condensed Cream of Mushroom.

Nutrition Facts

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
9%
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
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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

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

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, Campbell’s® 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

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