Create a hearty soup using Campbell's® Condensed Cream of Mushroom soup, peas, carrots and turkey to jazz up a holiday favourite.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's Condensed Cream of Mushroom Soup
1 .36 L
|Water||1 .36 L||48 oz|
|Peas, frozen||750 mL||3 cups|
|Carrots, fresh, diced, 1/4-in. (0.5 cm)||750 mL||3 cups|
|Parsley, fresh, minced||125 mL||1/2 cup|
|Turkey, cooked, diced 1/2-in (1 cm)||900 g||2 lbs|
|1. In soup pot, mix soup and water; bring to a simmer.|
|2. Stir in peas, carrots and turkey; return to a simmer and cook 5 minutes.
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 bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).