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Spinach and Mushroom Puffs

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
% Daily Value
Total Fat 19g
29%
Saturated Fat g
0%
Cholesterol 55mg
18%
Sodium 790mg
33%
Total Carbohydrate 21mg
7%
Dietary Fiber 3g
12%
Protein 10g
20%
Vitamin A %
Vitamin C %
Calcium 20%
Iron %
Total Time

60 min.

Serving & Size

1 Puff

Yields

Each of these tender, golden brown packages holds a savoury surprise – a luscious mixture of spinach, mushrooms and tangy feta.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
% Daily Value
Total Fat 19g
29%
Saturated Fat g
0%
Cholesterol 55mg
18%
Sodium 790mg
33%
Total Carbohydrate 21mg
7%
Dietary Fiber 3g
12%
Protein 10g
20%
Vitamin A %
Vitamin C %
Calcium 20%
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
× =

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
Campbell’s® Classic Cream of Mushroom Soup 1 can (48 oz) can (1.36L)
milk 6 cups 1 9/25  L
1. Preheat oven to 400°F (200°C). Spray thirty muffin cups with cooking spray.

2. In a large saucepan, reconstitute Campbell’s® Classic Cream of Mushroom Soup with milk according to package directions, whisking until smooth. Set aside.
Weight Measure
frozen chopped spinach, thawed and drained 2 lbs 1 7/50  kg
3. Working over colander, squeeze spinach until all moisture has been removed. Set aside.
Weight Measure
olive oil 1 cup 75  mL
thinly sliced mushrooms (about 10 cups) 2 lbs 908  g
4. Heat oil in an extra large skillet set over medium-high heat. Sauté mushrooms for 6 to 8 minutes, or until golden brown. Remove from heat and set aside.
Weight Measure
finely crumbled feta cheese 3 cup 930  mL
finely chopped green onions 1 cup 300  mL
finely chopped fresh parsley 1 cup 75  mL
minced garlic 2 tbsp 30  mL
salt and pepper 1 tsp each mL each
5. Mix together spinach, feta, green onions, parsley, garlic, sautéed mushrooms and 2 1/2 cups (625 mL) reconstituted soup. Season with salt and pepper.
Weight Measure
large eggs 3 (15 oz chacune) mL each
6. Place sheets of pastry on floured work surface; cut each sheet into 6 squares.

7. Place one square of pastry into each prepared muffin cup, pressing pastry against the side of the cup and letting excess hang over edge. Spoon 1/4 cup (60 mL) spinach mixture into each cup. Fold corners of pastry over the filling, pinching them together in the centre.
Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 5 sheets sheets
8. Beat eggs with 3 tbsp (45 mL) water. Brush pastry with egg wash.

9. Bake in preheated oven about 20 to 25 minutes, or until pastry is golden and puffed. Run a sharp knife between each puff and muffin cup.

10. Meanwhile, heat remaining reconstituted Campbell’s® Signature Cream of Mushroom Soup in a saucepan set over medium heat.

11. Pour 1/3 cup (75 mL) soup onto each plate. Top with 1 Spinach and Mushroom Puff per plate. Serve immediately.
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