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Caramelized Mushroom Flatbread

Made With:


Signature Cream of Leek and Potato

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

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• Lightly dress greens with olive oil, lemon juice, salt and pepper before garnishing pizza if desired.

• Substitute crumbled blue cheese for the goat cheese if desired.


Total Time

65 min.

Serving & Size

1/2 flatbread

Toasted flatbread topped with a garlic and herb cream sauce, golden mushrooms and creamy cheese is a simple yet sophisticated appetizer or light lunch.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
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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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
olive oil 2 tbsp 30  mL
minced garlic 1 tbsp 15  mL
finely chopped fresh thyme 1 tbsp 15  mL
finely chopped fresh sage 1 tbsp 15  mL
Campbell’s Signature Condensed Cream of Leek and Potato Soup 1/2 tub (2 lb) tub (905 g)
18% table cream 2 cups 500  mL
1. Heat oil in large stock pot set over medium heat; cook garlic, thyme and sage for about 3 minutes or until fragrant. Stir in soup and cream. Bring to simmer; cook for 10 to 12 minutes or until slightly reduced. Let cool completely.
Ingredients Weight Measure
Weight Measure
butter 1/4 cup 60  mL
assorted mushrooms (such as button, cremini, oyster, shiitake and portobello) 3 lb
oil 1/4 cup 60  mL
salt 1 tsp mL
pepper 1/2 tsp mL
baked flatbreads (about 18- x 10-inch/45 x 25 cm each)
shredded Asiago cheese 6 cups L
crumbled goat cheese 3 cups 750  mL
2. Heat butter and oil in large skillet set over medium-high heat; add mushrooms and cook for 12 to 15 minutes or until golden and tender. Season with salt and pepper. Let cool completely.
Ingredients Weight Measure
Weight Measure
baby arugula 6 cups L
Bake in 400?F ((200 C) ) oven on convection, for about 6 minutes or until bottom is crisp and top is golden. Cut into pieces. Top with 1/2 cup (125 mL) arugula.
3. Spread 1/2 cup (125 mL) sauce over each flatbread. Top with 1/2 cup (56 g/2 oz) Asiago, 1/2 cup (125 mL) mushrooms and 1/4 cup (125 mL) crumbled goat cheese. Wrap well and refrigerate for up to 1 day.


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