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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|Profit Per Day|
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|olive and vegetable oil blend||5 tsp.|
|garlic||3 oz.||18 tsp.|
|onion||16 oz.||5 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.||4 cups|
|dried thyme||2 tsp.|
|black pepper||2 tsp.|
|sherry||8 fl oz.|
|bay leaf||4 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.||6 tsp.|
|fresh thyme leaves||0.062 oz.||2 tsp.|
|fresh Italian parsley||4 oz.||2 cups|
|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.