Put a spin on a traditional meal with Campbell's® Condensed Cream of Mushroom soup, turkey, green beans, sage seasoning and cranberry sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's Condensed Cream of Mushroom Soup
1 - 1.36 L can
1 - 48 oz can
|Water||1 .36 L||48 oz|
|Sage, dry, rubbed||25 mL||1 1/2 tbsp|
|Beans, green, frozen, pieces||375 mL||1 1/2 cups|
|Parsley, fresh, minced||125 mL||1/2 cup|
|Turkey, cooked, diced 1/2-in (1 cm)||900 g||2 lbs|
|Cranberry sauce or jelly||250 mL||1 cup|
|1. In soup pot, mix soup, water and spice mix; bring to a simmer.|
|2. Stir in beans and turkey; return to a simmer.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
3. Just before serving, stir in parsley
|4. Portion 1 cup (250 mL) soup in a bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.
5. Garnish each serving with 1 tbsp (15 mL) cranberry sauce.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).