THREE MUSHROOM BARLEY SOUP

THREE MUSHROOM BARLEY SOUP

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 15%
Iron 6%
Total Time

65 min.

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

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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.

 

Recipe Yields:

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

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Step 2
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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
olive and vegetable oil blend tsp.
garlic 3 oz. 18  tsp.
onion 16 oz. cups
carrot 19 oz. 5 1/2  cups
parsnip 16 oz. 3 1/2  cups
mushrooms 50 oz. 20  cups
portobello mushroom 7 oz. 2 1/2  cups
shiitake mushrooms 5 oz. cups
dried thyme tsp.
black pepper tsp.
sherry fl oz.
water 24  cups
bay leaf ea.
pearl barley 16 oz. 2 1/2  cups
lemon juice 4 1/2  fl oz.
reduced fat (2%) milk 34  fl oz.
Parmesan cheese 10.5 oz. 1 1/2  cups
kosher salt 2 1/2  tbsp.
fresh tarragon leaves 0.125 oz. tsp.
fresh thyme leaves 0.062 oz. tsp.
fresh Italian parsley 4 oz. cups
Instructions
1.  Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
 
2.  Add onions, carrots, parsnips, all mushrooms, thyme, and black pepper. Cook for 5 minutes or until onions are translucent.
 
3.  Deglaze pan with sherry wine.

 
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.
 
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.
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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