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CRIMINI MUSHROOM, CHICKEN & ROOT VEGETABLE SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSH

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 225
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 3.5g
18%
Cholesterol 34mg
11%
Sodium 325mg
14%
Total Carbohydrate 24.8g
8%
Dietary Fiber 3.2g
13%
Protein 13.4g
27%
Vitamin A 27%
Vitamin C 21%
Calcium 15%
Iron 6%
Total Time

90 min.

Serving & Size

SERVING (1-8 OZ LADLE; 1 CUP)

Yields

This Super Soup is brimming with root vegetables, kale, mushrooms, parsnip, lima beans & chicken make up this delicious decadent soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 225
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 3.5g
18%
Cholesterol 34mg
11%
Sodium 325mg
14%
Total Carbohydrate 24.8g
8%
Dietary Fiber 3.2g
13%
Protein 13.4g
27%
Vitamin A 27%
Vitamin C 21%
Calcium 15%
Iron 6%

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
canola oil 1  tbsp.
onion 4 oz. 1  cups
carrot 14 oz. 3  cups
parsnip 7 oz. 2 1/2  cups
potato 21 oz. 4  cups
fresh parsley 1  tbsp.
dried thyme 1  tsp.
dried oregano leaves 1  tsp.
cremini mushroom 14 oz. 4  cups
frozen lima beans 14 oz. 2 1/2  cups
garlic 1  tbsp.
kale 3 oz. 2  cups
whole milk 30 oz. 6  cups
half and half 2  cups
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Campbells® Healthy Request® Condensed Cream of Mushroom Soup 1  cans
Made With:

Product

Swanson® Unsalted Chicken Broth

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Swanson® Unsalted Chicken Broth 1  cups
black pepper 1/4  tsp.
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.

2. Add carrots, parsnips and potatoes. Cook for 3 minutes.

3. Add parsley, thyme, oregano, mushrooms, lima beans and roasted garlic. Cook 2 minutes.

4. Add kale. Cook for 1 minute.

5. Add milk and half & half. Simmer for 5 minutes.

6. Add Campbell’s® Healthy Request® Cream of Mushroom Soup, unsalted chicken broth, and ½ the listed amount of pepper.  Simmer for 6 minutes.

 
Weight Measure
24 
1/4  tsp.
1  tsp.
7. In large mixing bowl, season chicken with salt, remaining pepper and  oil. Bake at 350°F oven until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

8. Cool chicken and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.
 

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