1Bake 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.
2Stir 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.