1-800-461-SOUP(7687)

Creamy Mushroom, Barley & Beef Soup

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

View Product
Total Time

30 min.

Serving & Size

8 oz / 250 mL

Yields

Create a thick and hearty soup by adding barley, beef and a sprinkle of rosemary and thyme to Campbell’s® Condensed Cream of Mushroom soup.

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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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

Weight Measure
Vegetable Oil 1 tbsp 15  mL
1. Heat oil in a stockpot.
Weight Measure
Mushrooms, diced 4 cups L
2. Add mushrooms, and sauté over medium heat until tender.
Weight Measure
Campbell's® Condensed Cream of Mushroom Soup 48 oz 1 9/25  L
Milk, whole 8 cups L
Barley, cooked 4 cups L
Green peas, frozen 1 cup 250  mL
Beef, cooked, diced 1/4" or less 1 lb 450  g
Carrots, shredded 1 cup 250  mL
Parsley, dried 2 tbsp 30  mL
Garlic Powder 1 tsp mL
Rosemary, dried 1 tsp mL
Thyme, dried 1 tsp mL
3. Add soup, milk, barley, green peas, beef, carrots and seasonings.
Weight Measure
Sour cream 1 cup 250  mL
Paprika
7. Garnish each bowl with 1 tbsp (15 mL) sour cream and a dash of paprika or finely chopped parsley.
4. Stir until fully blended.
5. Reduce heat to low, and simmer for 10-15 minutes until heated thoroughly to 165°F (74°C).
6. Ladle soup into serving bowls.
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