For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) sour cream and 2 tsp (10 mL) green onions.
Serving & Size
1 12th recipe
Estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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 & Instructions
|1||Prepare soup as directed.|
|2||Season steak with salt and pepper; sauté steak in oil for 3 to 5 minutes or until starting to brown. Stir in tomato paste; cook for 1 minute. Stir in Worcestershire; cook for 1 minute.|
|3||Stir steak mixture and noodles into soup; bring to simmer. Cook for about 5 minutes or until heated through.|