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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|dried morel mushrooms||0.5 oz.||1 cups|
|olive and vegetable oil blend||2 tbsp.|
|onion||17 oz.||3 cups|
|garlic||1 oz.||0 1/4 cups|
|dry sherry||1 cups|
|wild mushrooms||40 oz.||1 gallons|
|fresh thyme leaves||2 tbsp.|
|all-purpose flour||4.5 oz.||1 cups|
|reduced fat (2%) milk||2 cups|
|kosher salt||1 tbsp.|
|black pepper||1 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:
|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.