Skip to main content


Categories, screen reader users, press alt plus down arrow

Creamy Mushroom & Farro Soup

Made With:



Fresh mushrooms in a rich creamy base.

View Product

Total Time

85 min.

Serving & Size

6.5 oz/177.4 g

Farro is a nutrient-packed grain that pairs nicely with earthy mushrooms in this comforting soup.

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

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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 Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable Oil 1 cup 60  mL
Mushrooms, sliced 1 lbs 750  g
Fresh Rosemary, finely chopped 2 tbsp 30  mL
1. To large saucepan set over medium-high heat, add oil. Add mushrooms and rosemary; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften and brown.
Weight Measure
Celery, diced 2 cups 500  mL
Onions, diced 2 cups 500  mL
Garlic, minced 3 tbsp 45  mL
Black Pepper 1 tsp mL
2. Stir in celery, onions, garlic and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until starting to soften.
Weight Measure
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz can 1.36 L
Water 5 cups
Farro, cooked 3 cups 750  mL
Baby Spinach, packed 3 cups 750  mL
3. Stir in condensed mushroom soup and 5 3/4 cups (1.36 L) water; bring to a boil. Stir until smooth. Reduce heat to low. Cook at a simmer, stirring occasionally, for 25 to 30 minutes or until vegetables are tender. Stir in farro and spinach. Cook, stirring occasionally, for 5 to 10 minutes or until spinach is wilted and an internal temperature of 165F (74C) or higher is held for 15 seconds.

CCP: Hold hot at 140F (60C) or higher for serving.

CCP: Substitute farro with cooked barley, brown rice or quinoa if preferred.


©2023 CSC Brands LP, All Rights Reserved.