Crescents, Biscuits & More - (Page 67)

weeknight favorites Cheesy Crescent-Topped Onion-Mushroom Soup Prep Time: 50 Minutes Start to Finish: 1 Hour Servings: 4 (2 cups soup and 2 toppers each) 5. Ladle soup into individual soup bowls. Top each with 1 crescent topper. Serve soup with additional crescent toppers. High Altitude (3500-6500 feet): Increase water to 2½ cups. Nutrition information per serving: 1 ServiNg: Calories 475 (Calories from Fat 205); Total Fat 23g (Saturated Fat 10g); Cholesterol 30mg; Sodium 2320mg; Total Carbohydrate 47g (Dietary Fiber 3g; Sugars 17g); Protein 14g 2 tablespoons butter or margarine 1 tablespoon vegetable oil 5 medium onions, thinly sliced (about 5 cups) 1 teaspoon packed brown sugar 2 cups sliced fresh mushrooms 2 teaspoons all-purpose flour 1 teaspoon salt 3½ cups Progresso® beef flavored broth (from 32-oz carton) 2 cups water ½ cup dry sherry or water 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 2 tablespoons grated Parmesan cheese ½ teaspoon dried thyme leaves ½ cup finely shredded Swiss cheese (2 oz) 1. In 4-quart Dutch oven or large saucepan, heat butter and oil over medium heat until butter is melted. Add onions; cook about 15 minutes, stirring frequently, until onions are tender and light golden brown. 2. Stir in brown sugar. Cook about 5 minutes, stirring occasionally, until golden brown. Stir in mushrooms; cook about 5 minutes, stirring occasionally, until tender. Stir in flour and salt. Stir in broth, water and sherry. Heat to boiling. Reduce heat. Cover; simmer 20 minutes. 3. Meanwhile, heat oven to 375°F. On ungreased cookie sheet, unroll dough into 1 large rectangle; press perforations to seal. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up. Cut roll into 8 slices; place cut sides down on cookie sheet. Press slices to form 3-inch rounds. 4. Bake 10 to 14 minutes or until golden brown. Remove baked rounds from oven. Sprinkle each with Swiss cheese. Bake 1 to 2 minutes longer or until cheese is melted and begins to brown. Cook’s Notes » Accompany this classic soup with a salad of baby greens and grape or cherry tomatoes. French onion soup is typically topped with a slice of French bread and lots of Swiss cheese and then broiled. We replaced the French bread with toppers made from refrigerated crescent rolls. They’re great for dunking, too. Pillsbury Most Requested Recipes™ 67

Table of Contents for the Digital Edition of Crescents, Biscuits & More

Crescents, Biscuits & More
Contents
Appetizers & Snacks
Breakfast & Brunch
Pizzas & Sandwiches
Weeknight Favorites
Irresistible Desserts
Index

Crescents, Biscuits & More

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