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All-Purpose Mushroom Sauce

Made With:


Signature Sautéed Mushroom & Onion Bisque

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

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• Finish with fresh herbs, such as parsley, chives, tarragon and/or chervil.

• Remove sauce from heat just before desired thickness is achieved and reduce to final consistency when reheating for service.


Total Time

50 min.

Serving & Size

Prepare a large batch of this thick and robust sauce as needed to serve over a variety of dishes, such as burgers, roasted meats, cooked pasta, meatballs and much more.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Dietary Fiber g
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Vitamin A %
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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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Ingredients Weight Measure
Weight Measure
butter 1/4 cup 60  mL
canola oil 1/4 cup 60  mL
sliced assorted mushrooms (such as button, cremini, oyster, shiitake and portobello) 4 lbs
finely chopped onion 1 cup 250  mL
minced garlic 1 tbsp 15  mL
finely chopped rosemary 1 tbsp 15  mL
finely chopped sage 1 tbsp 15  mL
finely chopped thyme 1 tbsp 15  mL
salt 1 tsp mL
pepper 1/2 tsp mL
1. Heat butter and oil in large skillet set over medium-high heat; cook mushrooms for about 10 minutes or until browned and softened. Add onion, garlic, rosemary, sage and thyme; cook for 3 to 5 minutes or until browned. Season with salt and pepper.
Ingredients Weight Measure
Weight Measure
dry white wine 1 1/2 cups 375  mL
Campbell’s® Signature Sautéed Mushroom and Onion Bisque 1 pouch (4 lb) pouch (1.81 kg)
35% whipping cream 1 cup 250  mL
2. Deglaze pan with white wine; simmer for about 5 minutes or until reduced by half. Stir in soup; simmer for about 10 minutes or until thickened. Add cream and cook until heated through. Let cool completely and refrigerate for up to 5 days.
Serving: Heat required amount of sauce in skillet.


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