Cheesy Crescent-Topped Onion-Mushroom Soup

Loaded with slow-cooked onions and mushrooms and topped with a crescent roll crown, this soup makes a perfect lunch or light dinner.

  • prep time 50 min
  • total time 60 min
  • ingredients 14
  • servings 4

Ingredients

2
tablespoons butter or margarine
1
tablespoon vegetable oil
5
medium onions, thinly sliced (about 5 cups)
1
teaspoon packed brown sugar
2
cups sliced fresh mushrooms
2
teaspoons all-purpose flour
1
teaspoon salt
2
cans (14 oz each) beef broth
2
cups water
1/2
cup dry sherry or water
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons grated Parmesan cheese
1/2
teaspoon dried thyme leaves
1/2
cup finely shredded Swiss cheese (2 oz)
  • 1 In 4-quart Dutch oven or large saucepan, heat butter and oil over medium heat until butter is melted. Add onions; cook about 15 minutes, stirring frequently, until onions are tender and light golden brown.
  • 2 Stir in brown sugar. Cook about 5 minutes, stirring occasionally, until golden brown. Add mushrooms; cook about 5 minutes, stirring occasionally, until tender. Stir in flour and salt. Stir in broth, water and sherry. Heat to boiling. Reduce heat. Cover; simmer 20 minutes.
  • 3 Meanwhile, heat oven to 375°F. On ungreased cookie sheet, unroll dough into 1 large rectangle; press perforations to seal. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up. Cut roll into 8 slices; place cut sides down on cookie sheet. Press slices to form 3-inch rounds.
  • 4 Bake 10 to 14 minutes or until golden brown. Remove baked rounds from oven. Sprinkle each with Swiss cheese. Bake 1 to 2 minutes longer or until cheese is melted and begins to brown.
  • 5 Ladle soup into individual soup bowls. Top each with 1 crescent topper. Serve soup with additional crescent toppers.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    475
    (
    Calories from Fat
    205),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    2320mg
    2320%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    3g
    3%
      Sugars
    17g
    17%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    8%;
    Calcium
    24%;
    Iron
    16%;
    Exchanges:
    3 Starch; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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