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Turkey Pot Pie Soup

Made With:



Fresh mushrooms in a rich creamy base.

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Total Time

35 min.

Serving & Size

8 oz/250 mL

Create a hearty soup using Campbell's® Condensed Cream of Mushroom soup, peas, carrots and turkey to jazz up a holiday favourite.

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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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell's Condensed Cream of Mushroom Soup 48 oz .36 L
Water 48 oz .36 L
1. In soup pot, mix soup and water; bring to a simmer.
Ingredients Weight Measure
Weight Measure
Peas, frozen 3 cups 750  mL
Carrots, fresh, diced, 1/4-in. (0.5 cm) 3 cups 750  mL
Parsley, fresh, minced 1/2 cup 125  mL
Turkey, cooked, diced 1/2-in (1 cm) 2 lbs 900  g
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).


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