Beefy Burgundy Soup
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.