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Beef Burgundy Soup for Two

Beef Burgundy Soup for Two
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Get a jump start on dinner with convenient canned soup. With just a few additions, you'll serve a hearty soup supper for two in 30 minutes.

Prep Time:
25 Min
Total Time:
30 Min
Makes:
2 servings
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INGREDIENTS
2frozen butterflake dinner rolls (from 20.3-oz bag)
1tablespoon butter or margarine
1/4cup chopped onion
1 1/2cups fresh mushrooms, quartered (4 oz)
1can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
1/3cup dry red wine or nonalcoholic red wine
1/8teaspoon pepper
1teaspoon butter or margarine, softened
1teaspoon plus 2 tablespoons finely chopped fresh parsley
DIRECTIONS
1.Bake rolls as directed on bag. Meanwhile, in 2-quart saucepan, melt 1 tablespoon butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender.
2.Stir in soup, wine and pepper. Reduce heat to low; cook about 10 minutes or until hot and flavors are blended. Remove rolls from oven; brush with 1 teaspoon butter. Sprinkle with 1 teaspoon parsley. Divide soup between 2 serving bowls; top each with 1 tablespoon parsley. Serve with rolls.
High Altitude (3500-6500 ft): Follow High Altitude package directions for making 2 butterflake dinner rolls.
High Altitude (3500-6500 ft):

Follow High Altitude package directions for making 2 butterflake dinner rolls.

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