Turkey, garden vegetables and herbs simmered in a creamy chicken broth made with Campbells® Signature Low Sodium Chicken Culinary Foundation.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||0 1/4 cups|
|skinless, boneless turkey breast half||47.5 oz.|
|onion||26 oz.||5 3/4 cups|
|celery||26 oz.||7 1/4 cups|
|carrot||26 oz.||6 cups|
|masa harina||4.75 oz.||0 7/8 cups|
|water||1 1/8 cups|
|ground white pepper||2 tsp.|
|dried parsley flakes||4 tsp.|
|dried marjoram leaves||2 tsp.|
|kosher salt||1 tbsp.|
|cayenne pepper||0 1/2 tsp.|
|dried sage||0.5 oz.||7 1/2 tbsp.|
|non-fat dry milk||10.5 oz.||13 tbsp.|
|low fat (1%) milk||10 1/2 fl oz.|
|biscuit baking mix||17 oz.||4 cups|
|white vinegar||4 fl oz.|
|fresh parsley||3.5 oz.||8 1/2 tbsp.|
|fresh thyme leaves||2 tbsp.|
|1. Heat oil in a stock pot or kettle over medium high heat. Add turkey. Sauté for 3 to 5 minutes.
|2. Add onions, celery and carrots. Sweat for 3 to 5 minutes or until onions are translucent.
|3. Mix and stir masa and water until dissolved. Add to turkey and vegetables. Cook for 3 to 5 minutes, stirring constantly.
|4. Add Campbells® Signature Low Sodium Chicken Culinary Foundation , white pepper, dried parsley, marjoram, salt, cayenne pepper and nonfat dry milk powder. Stir to combine. Bring to a boil. Reduce heat.
|5. In small bowl, combine biscuit mix and milk until soft dough forms.
6. Drop 1/2 teaspoon of mixture at a time (to yield 38 dumplings) onto hot soup. Cook uncovered for 10 minutes. Cover pot. Cook an additional 10 minutes or until turkey and dumplings are cooked through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|7. Stir in vinegar, fresh parsley and thyme.
CCP: Hold for hot service at 140°F or higher until needed.
8. To Serve: Using an 8 oz. ladle, portion 1 cup soup (plus one dumpling)into bowl.