THREE MUSHROOM BARLEY SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 123
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 1.5g
8%
Cholesterol 6mg
2%
Sodium 570mg
24%
Total Carbohydrate 17.2g
6%
Dietary Fiber 3g
12%
Protein 5.9g
12%
Vitamin A 50%
Vitamin C 15%
Calcium 14%
Iron 4%
Total Time

65 min.

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

Yields

Sautéed wild mushrooms, garlic, onions and peppers, slow cooked with barley in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  Finished with herbs and sherry wine.

 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 123
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 1.5g
8%
Cholesterol 6mg
2%
Sodium 570mg
24%
Total Carbohydrate 17.2g
6%
Dietary Fiber 3g
12%
Protein 5.9g
12%
Vitamin A 50%
Vitamin C 15%
Calcium 14%
Iron 4%

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
olive and vegetable oil blend tsp.
garlic, minced 3 oz. 18  tsp.
1.  Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
 
Weight Measure
onion, diced 1/2-inch 16 oz. cups
carrot, peeled, diced 1/2-inch 19 oz. 5 1/2  cups
parsnip, peeled, diced 1/2-inch 16 oz. 3 1/2  cups
mushrooms, sliced 50 oz. 20  cups
portobello mushroom, sliced 7 oz. 2 1/2  cups
shiitake mushrooms, sliced 5 oz. cups
dried thyme, leaves tsp.
black pepper, ground tsp.
2.  Add onions, carrots, parsnips, all mushrooms, thyme, and black pepper. Cook for 5 minutes or until onions are translucent.
 
Weight Measure
sherry fl oz.
3.  Deglaze pan with sherry wine.

 
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water 24  cups
bay leaf, individual leaf(ves) ea.
4.  Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and bay leaves. Bring to a boil. Reduce heat, and simmer for 15 minutes.
 
Weight Measure
pearl barley 16 oz. 2 1/2  cups
5.  Add barley. Simmer for 40 minutes or until barley is tender and soup is thickened.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
Weight Measure
lemon juice 4 1/2  fl oz.
reduced fat (2%) milk 34  fl oz.
Parmesan cheese, grated 11 oz. 1 1/2  cups
kosher salt 2 1/2  tbsp.
fresh tarragon leaves, chopped 0 oz. tsp.
fresh thyme leaves, chopped 0 oz. tsp.
fresh Italian parsley, chopped 4 oz. cups
6.  Stir in lemon juice, milk, Parmesan cheese, salt, tarragon, thyme and parsley.

NOTE: Remove all bay leaves before use.

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

7.  To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.


 
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