- 8
- 20 mins
- 40 mins
Ingredients
- 1 lb extra-lean (at least 90%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 teaspoon finely chopped garlic
- 2 packages (8 oz each) fresh mushrooms, sliced (5 cups)
- 2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
- 1 teaspoon Montreal steak grill seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 mini burger buns
- 4 teaspoons mayonnaise
- 1 teaspoon garlic powder
- Chopped crisply cooked bacon, if desired
- Shredded Swiss cheese, if desired
Preparation
Step 1
1. Heat oven to 400°F.
2. In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.
3. Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.
4. Serve soup topped with toasted bun, bacon and Swiss cheese.