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Recipes

All-Purpose Mushroom Sauce

Made With:

Soups

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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Tip

• 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.

Tips:

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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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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