Flavors from wild mushrooms, beans, white wine and Parmesan cheese combine with Campbells® Condensed Cream of Mushroom Soup to make a creamy chowder. Add to any menu for variety in soup and appetizer options.
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.
|olive oil||2 tbsp.|
|wild mushrooms||20 oz.|
|dry white wine||0 1/2 cups|
|dried small white beans||2 cups|
|black pepper||1 1/2 tsp.|
|Parmesan cheese||0 333/1000 cups|
|1. In pot heat oil over medium-high heat; add mushrooms and sauté mixture, stirring often, 10 minutes, until mushrooms are almost dry.
2. Add garlic and cook 1 minute.
3. Stir in wine and bring to a boil and reduce until almost dry.
|4. Add soup and water and bring to a boil; reduce heat and simmer 10 minutes.|
|5. Stir in beans and simmer 5 minutes. Add pepper and return to a simmer. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.|
|6. Garnish each serving with 1 tsp. of grated Parmesan cheese.|