Beef Burgundy Soup for Two

(11)
4 reviews.
  • 25 min prep time
  • 30 min total time
  • 9 ingredients
  • 2 servings

Ingredients

2
frozen butterflake dinner rolls (from 20.3-oz bag)
1
tablespoon butter or margarine
1/4
cup chopped onion
1 1/2
cups fresh mushrooms, quartered (4 oz)
1
can (18.8 oz) Progresso™ Rich & Hearty sirloin steak & vegetables soup
1/3
cup dry red wine or nonalcoholic red wine
1/8
teaspoon pepper
1
teaspoon butter or margarine, softened
1
teaspoon plus 2 tablespoons finely chopped fresh parsley

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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