A rich and velvety soup simmers with barley and mushrooms to create a satisfying and hearty soup variation.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable oil||60 mL||1/4 cup|
|Button mushrooms, sliced||1 kg||2 lb|
|cloves garlic, minced||30 mL||2 tbsp|
|Dried thyme leaves||15 mL||1 tbsp|
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (8 cups)
|Water||2 L||8 cups|
|Pot barley||500 mL||2 cups|
|Baby spinach||2 L||8 cups|
|1. Heat oil in large stockpot set over medium-high heat; sauté mushrooms, garlic and thyme for 10 to 15 minutes or until mushrooms are golden around edges. Stir in Campbell’s® Signature Sautéed Mushroom and Onion Bisque and add water; bring to a boil.|
|2. Stir in barley and reduce heat to medium-low. Simmer for 30 to 40 minutes or until barley is tender and soup is thickened and flavourful. Remove from heat. Keep warm for up to 4 hours. Note that this can also be made ahead by letting cool completely and refrigerate for up to 3 days.
3. Prior to service, stir in baby spinach. Cook until spinach is wilted and ladle into bowl and serve immediately.