Beef Burgundy Soup for Two

  • Prep 25 min
  • Total 30 min
  • Ingredients 9
  • Servings 2

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

Steps

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  • 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.

Notes









Tips

Expert Tips

Look for rolls that are individually frozen and packaged in a freezer bag. Just take out the number you need; tuck the rest back into the freezer to bake another day.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
7g
37%
Trans Fat
2 1/2g
Cholesterol
40mg
14%
Sodium
1490mg
62%
Potassium
240mg
7%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
14%
Sugars
11g
Protein
17g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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