To create a homestyle, creamy version of a broth soup, enhance Campbell’s® Condensed Cream of Celery Soup with diced turkey, lentils and chunky vegetables.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's® Condensed Cream of Celery Soup
|Milk, whole||1.9 L||2 qt|
|Canned Lentils, drained||750 mL||3 cup|
|Turkey Breast, cooked, diced 1/4"||450 g||1 lb|
|Frozen Broccoli, chopped||900 g||2 lb|
|Carrots, shredded then chopped||250 mL||1 cup|
|Garlic Powder||5 mL||1 tsp|
|Rosemary, dried||2.5 mL||1/2 tsp|
|Thyme, dried||2.5 mL||1/2 tsp|
|1. Combine soup, milk, lentils, turkey, broccoli, carrots and seasonings in a stockpot.|
|2. Heat to a boil over medium-high heat, stirring frequently.|
|3. Reduce heat to low. Simmer 10-15 minutes or until fully heated.|
|4. Garnish: Pour soup into bowls and garnish with chopped parsley.|