WILD MUSHROOM SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 2mg
1%
Sodium 196mg
8%
Total Carbohydrate 14.4g
5%
Dietary Fiber 1.2g
5%
Protein 3.9g
8%
Vitamin A 4%
Vitamin C 7%
Calcium 5%
Iron 2%
Total Time

Not Available

Serving & Size

1 CUP (8 OZ LADLE)

Yields

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 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 2mg
1%
Sodium 196mg
8%
Total Carbohydrate 14.4g
5%
Dietary Fiber 1.2g
5%
Protein 3.9g
8%
Vitamin A 4%
Vitamin C 7%
Calcium 5%
Iron 2%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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 Instructions

Ingredients & Instructions

Weight Measure
dried morel mushrooms 1 oz. cups
water, boiling 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.
Weight Measure
olive and vegetable oil blend tbsp.
onion, chopped 17 oz. cups
garlic, peeled, minced 1 oz. 0 1/4  cups
2. In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 4-5 minutes until slightly caramelized.
  • Stir in garlic and continue to sauté 1 minute.
Weight Measure
dry sherry cups
3. Pour in sherry and reduce by half.
Weight Measure
wild mushrooms, chopped 40 oz. gallons
fresh thyme leaves tbsp.
4. Add fresh mushrooms and thyme. Cook, stirring often until almost dry.
Weight Measure
all-purpose flour 5 oz. cups
5.  Add flour and cook, stirring often until smooth and thickened.
Weight Measure
water qt.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
6. With a whisk, mix in water, a little at a time, until mixture is smooth and water is incorporated. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and bring to a boil. Reduce heat and simmer 30-40 minutes.
Weight Measure
reduced fat (2%) milk cups
kosher salt 0 1/2  tsp.
black pepper, ground tsp.
7. Add milk, salt and pepper. Return to a simmer. Simmer 15 minutes.

CCP-  Heat to a minimum temperature of 165°F for 15 seconds.


 
Weight Measure
white wine 0 1/4  cups
8.  Stir in white wine.

CCP-  Hold for hot service at 140°F.

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