World Famous Recipes

Beef Burgundy Soup for Two

Prep Time: 25 min ; Start to Finish: 30 min
Makes: 2 servings

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.

2 Pillsbury® Oven Baked 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

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.

Pillsbury® Oven Baked rolls 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 from www.pillsbury.com