Beef Burgundy Soup for Two

By nurseliz

Ingredients

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

Details

Servings 2

Preparation

Step 1

DIRECTIONS
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.
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
1 Serving (1 Serving)

Calories 400
(Calories from Fat 150),

Total Fat 17g
(Saturated Fat 7g,
Trans Fat 2 1/2g),
Cholesterol 40mg;
Sodium 1490mg;
Total Carbohydrate 46g
(Dietary Fiber 3g,
Sugars 11g),
Protein 17g;

Percent Daily Value*:

Vitamin A 40.00%;
Vitamin C 8.00%;
Calcium 4.00%;
Iron 20.00%;

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 Choices:

3;

*Percent Daily Values are based on a 2,000 calorie diet