Meals Matter

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Contributed By: kathlyn3739
Pillsbury

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.

Ingredients

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

Preparation

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.

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