Nutrition Facts

Serving Size
serving (1 cup)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.4g
Saturated Fat 0.4g
Cholesterol 2mg
Sodium 463mg
Total Carbohydrate 14.4g
Dietary Fiber 1.2g
Protein 3.9g
Vitamin A 4%
Vitamin C 7%
Calcium 5%
Iron 2%
Total Time

Not Available

Serving & Size

serving (1 cup)

Add To Pantry

Light creamy soup made with mushrooms and herbs made, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation. This soup has rich flavor with less than 600 mg sodium per serving.

Recipe Yields:

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

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

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
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
dried morel mushrooms 0.5 oz. cups
water cups
olive and vegetable oil blend tbsp.
onion 17 oz. cups
garlic 1 oz. 0 1/4  cups
dry sherry cups
wild mushrooms 40 oz. gallons
fresh thyme leaves tbsp.
all-purpose flour 4.5 oz. cups
water qt.
reduced fat (2%) milk cups
kosher salt tbsp.
black pepper tsp.
white wine 0 1/4  cups
1. Mix dry mushrooms and boiling water in a boil and let stand until softened. Using a skimmer, remove softened mushrooms and reserve. Strain remaining mushroom water through a very fine seive to remove dirt and debris. Reserve.
2. In a kettle, heat oil to sauté vegetables:
  • Add onions and saute 4-5 minutes until slightly caramelized.
  • Stir in garlic and continue to saute 1 minute.
3. Pour in sherry and reduce by half.
4. Add fresh mushrooms and thyme. Cook, stirring often until almost dry. now add in the flour and mix until smooth.
5.  Add flour and cook, stirring often until smooth and thickened.
6. With a whisk, mix in reserve water. add remaining water, a little at a time, until mixture is smooth and water is incorporated. Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and bring to a boil. Reduce heat and simmer 30-40 minutes.
7. Add milk, salt and pepper. Return to a simmer. Simmer 15 minutes.

CCP- Heat to a minimum temperature of 165° for 15 seconds.
8. Stir in white wine.

CCP- Hold for hot service at 140°F.

8. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.