WILD MUSHROOM SOUP

WILD MUSHROOM SOUP

Nutrition Facts

Serving Size
serving (1 cup)
Amount Per Serving
Calories 104
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 2mg
1%
Sodium 463mg
19%
Total Carbohydrate 14.4g
5%
Dietary Fiber 1.2g
5%
Protein 3.9g
8%
Vitamin A 6%
Vitamin C 8%
Calcium 6%
Iron 0%
Total Time

Not Available

Serving & Size

serving (1 cup)

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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.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
dried morel mushrooms 0.5 oz. cup
water cups
olive and vegetable oil blend tbsp.
onion 17 oz. cups
garlic 1 oz. 0 1/4  cups
dry sherry cup
wild mushrooms 40 oz. gallon
fresh thyme leaves tbsp.
all-purpose flour 4.5 oz. cup
water qt.
reduced fat (2%) milk cups
kosher salt tbsp.
black pepper tsp.
white wine 0 1/4  cups
Instructions
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.
 
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