By combining Campbell's® Condensed Cream of Mushroom soup with a medley of hearty vegetables and chicken, this soup is bursting with flavour.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Oil, canola||60 mL||1/4 cup|
|Onions, minced||1 .13 L||4 1/2 cups|
|Garlic, minced||15 mL||1/4 tbsp|
Campbell's Condensed Cream of Mushroom soup
1 .36 L
|Water||1 .13 L||4 1/2 cups|
|Whole milk||1 .13 L||4 1/2 cups|
|Potatoes, fresh, red, raw, diced||2 .25 L||9 cups|
|Zucchini, fresh, diced||1 .7 L||6 3/4 cups|
|Corn, whole kernel, frozen||1 .13 L||4 1/2 cups|
|Chicken, cooked, diced 1/2-in. (1 cm)||900 g||2 lbs|
|Parsley, fresh, chopped||125 mL||1/2 cup|
|1. In soup pot, heat oil over medium-high heat. Add onion and garlic and cook for 2 minutes, stir occasionally.
|2. Stir in soup, water and milk; bring to a boil.|
|3. Stir in potatoes, zucchini, corn and chicken: return to a simmer. Cook for 35 minutes or until the potatoes are tender, stirring occasionally.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
|4. Portion 1 cup (250 mL) soup in a bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.
5. Garnish with chopped parsley.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).