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Turkey Dinner Soup

Made With:



Fresh mushrooms in a rich creamy base.

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Total Time

35 min.

Serving & Size

8 oz/250 mL

Put a spin on a traditional meal with Campbell's® Condensed Cream of Mushroom soup, turkey, green beans, sage seasoning and cranberry sauce.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
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

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell's Condensed Cream of Mushroom Soup 1 - 48 oz can - 1.36 L can
Water 48 oz .36 L
Sage, dry, rubbed 1 1/2 tbsp 25  mL
1. In soup pot, mix soup, water and spice mix; bring to a simmer.
Ingredients Weight Measure
Weight Measure
Beans, green, frozen, pieces 1 1/2 cups 375  mL
Parsley, fresh, minced 1/2 cup 125  mL
Turkey, cooked, diced 1/2-in (1 cm) 2 lbs 900  g
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
Ingredients Weight Measure
Weight Measure
Cranberry sauce or jelly 1 cup 250  mL
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).


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