Crème Soup Du Jour Increases Profits and Productivity…
Crème soup du jour is an easy to prepare and economical menu item. Because today’s soup is prepared with a product of today – non-dairy crème soup and chowder base mix.
The increased interest and sales volumes make the soup portion of any menu a new area of opportunity. By offering different size portions, crème soups and chowders can be a first course, accompaniment to salad or sandwich, or entrée. And don’t forget the growing popularity of the “soup bar”.
A daily offering of popular crème of mushroom, crème of onion and crème of tomato can be joined by a variety of menu brighteners with the addition of vegetables, chicken or ham and cheese to the basic crème soup recipe.
The basic chowder base recipe quickly becomes a specialty of the house with the addition of clams, oysters or corn. And, with a quick twist of imagination, crème soup and chowder base mix becomes the year-round white tablecloth favorite, Vichyssoise.
Crème of Mushroom
- 4 lbs (7qts) mushrooms, chopped
- 1 lb (2 cups) diced onions
- 1 lb (2 cups) butter
- 2 envelopes (19.2 ozs each) crème soup
- and chowder base mix
- 2 gallons water*
- 1 Tbsp Worcestershire sauce
- ½ tsp thyme
- Salt and pepper to taste
*If desired, use half chicken broth
In a heavy saucepot, sauté mushrooms and onions in butter until soft but not brown. With a wire whisk, combine soup base mix and water. Add to saucepot. Cook and stir until thickened and hot: add seasonings
Yield: 50 (6oz) servings
Crème of Tomato
Combine 6 quarts stewed tomatoes, chopped or pureed, with 1 ½ gallons water and 1 ½ envelopes (28.8 ounces) crème soup and chowder base mix. Top with sour dough croutons.
Yield: 50 (6oz) servings
Crème of Onion Soup
5 lbs (2 ½ qts) sliced onions
½ lb (1 cup) butter
2 envelopes (19.2ozs each) crème soup and chowder base mix
2 gallons water*
1 tsp curry powder
Salt and pepper to taste
*If desired, use half beef broth
In a heavy saucepot, sauté onion in butter until limp and lightly browned. With a wire whisk, combine soup base mix and water. Add to saucepot. Cook and stir until thickened and hot. Add seasonings and top with bacon/onion flavoured croutons.
Yield: 50 (6 oz) servings
