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Pacific Foods Organic Soup Cream of Mushroom -- 10.5 oz

Pacific Foods Organic Soup Cream of Mushroom
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Pacific Foods Organic Soup Cream of Mushroom -- 10.5 oz

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Pacific Foods Organic Soup Cream of Mushroom Description

  • Gluten Free
  • Low Fat
  • Soy Free
  • Vegetarian
  • Wheat Free
  • Certified To The Source
  • USDA Organic

A savory base of mushrooms combined with garlic and cream deliver a delicious, robust flavor that your family is sure to love. Get creative in the kitchen! As versatile as it is delicious, our gluten-free Cream of Mushroom Soup is a rich and creamy base for soups, casseroles and sauces.


Mix soup with equal parts milk or water and either microwave or heat on a stovetop.
Free Of
Gluten, soy & wheat.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/2 Cup (120 mL)
Servings per Container: 2.5
Amount Per Serving% Daily Value
Total Fat3 g4%
Cholesterol5 mg2%
Sodium640 mg28%
Total Carbohydrate11 g4%
  Dietary Fiber1 g5%
  Total Sugars0 g
Protein1 g
Calcium10 mg0%
Potassium60 mg0%
Other Ingredients: Water, mushrooms*, cream*, cornstarch*, rice flour*, sea salt, garlic powder*, onion powder*. *Organic Contains: milk
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mushroom Barley Risotto with Asparagus

[vc_row][vc_column][vc_column_text]This effortlessly crafted pearl barley risotto bursts with the rustic charm of mushrooms and the freshness of asparagus. A one-pot marvel, it’s a testament to simplicity without compromising on flavor, and it’s budget-friendly! Savor the harmonious blend of textures and tastes in this easy-to-cook, economical vegan masterpiece. Bon appétit!

Mushroom Barley Risotto with Asparagus

Mushroom Barley Risotto with Asparagus

  • 2 Tbsp. olive oil
  • ½ cup onion (minced)
  • 1 cup mushrooms (assorted, small dice)
  • 1 tsp. dried thyme
  • 1 cup Bob's Red Mill Pearl Barley
  • 14-1/2 oz. cream of mushroom soup
  • 4 cups vegetable stock (or mushroom stock)
  • 2 cups asparagus (trimmed, cut into 1-inch pieces)
  • 1 tsp. lemon zest
  • 1/4 cup parmesan cheese (grated)
  • 2 Tbsp. fresh parsley (chopped)
  1. In medium-sized saucepan over medium heat, heat olive oil, add onions and sauté 3 minutes until soft. Stir in mushrooms and thyme; sauté 4-6 minutes.
  2. Add pearled barley, stir to combine. Pour in cream of mushroom soup and stock and bring mixture to boil. Turn down to simmer and cook 35 minutes until barley is tender and most of liquid has absorbed. (Note: If it’s a little too dry, stir in a few tablespoons of water.)
  3. Add asparagus and lemon zest, cover and cook 3-5 minutes until asparagus is tender-crisp.
  4. Add parmesan cheese, stir and taste Add salt and pepper if needed. Sprinkle parsley on top, stir and serve.

Chef’s notes:
• Add in other seasonal fresh herbs if available, such as chives or scallion and mint.
• Depending on the soup and stock you use, you may not need to add any additional salt. Wait until the end of cooking to add additional salt.

Get the ingredients you need from Vitacost to make this barley dish!

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