What a great way to start of your fall! vegetables stand out in this dish, accented with turkey, potatoes, herbs, garlic round out this hearty cream soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.
- Total time:
25 minutes
- Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced |
7.5
oz. |
2 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
dried oregano leaves , crushed |
|
1 tsp. |
|
fresh parsley , chopped |
|
1 tbsp. |
|
carrot , diced |
18.0
oz. |
4 cup |
|
parsnip , roasted |
14.0
oz. |
4 cup |
|
red potato |
18.5
oz. |
3.5 cup |
|
whole milk |
|
6 cup |
|
half and half |
9.0
oz. |
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
black pepper |
|
1 tsp. |
|
kale , chopped |
4.5
oz. |
3 cup |
|
frozen lima beans |
17.0
oz. |
3 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper |
|
0.25 tsp. |
|
canola oil |
|
0.5 tsp. |
|
skinless, boneless turkey breast half |
|
16 |
1. In large sauce pot, heat oil over medium heat. Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.
2. Add milk, half and half and Campbell’s® Healthy Request® Cream of Mushroom Soup. Simmer for 10 minutes on low heat.
3. Add pepper, kale and lima beans. Continue to simmer for 4 minutes.
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.
4. In large mixing bowl, season turkey with salt, 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.
5. Cool turkey and shred. Add to soup mixture.
To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
What a great way to start of your fall! vegetables stand out in this dish, accented with turkey, potatoes, herbs, garlic round out this hearty cream soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.
-
Total time:
25 minutes
-
Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced |
7.5
oz. |
2 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
dried oregano leaves , crushed |
|
1 tsp. |
|
fresh parsley , chopped |
|
1 tbsp. |
|
carrot , diced |
18.0
oz. |
4 cup |
|
parsnip , roasted |
14.0
oz. |
4 cup |
|
red potato |
18.5
oz. |
3.5 cup |
|
whole milk |
|
6 cup |
|
half and half |
9.0
oz. |
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
black pepper |
|
1 tsp. |
|
kale , chopped |
4.5
oz. |
3 cup |
|
frozen lima beans |
17.0
oz. |
3 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper |
|
0.25 tsp. |
|
canola oil |
|
0.5 tsp. |
|
skinless, boneless turkey breast half |
|
16 |
1. In large sauce pot, heat oil over medium heat. Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.
2. Add milk, half and half and Campbell’s® Healthy Request® Cream of Mushroom Soup. Simmer for 10 minutes on low heat.
3. Add pepper, kale and lima beans. Continue to simmer for 4 minutes.
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.
4. In large mixing bowl, season turkey with salt, 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.
5. Cool turkey and shred. Add to soup mixture.
To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
