Cheesy Crescent-Topped Onion-Mushroom Soup Recipe
Loaded with slow-cooked onions and mushrooms and topped with a crescent roll crown, this soup makes a perfect lunch or light dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.
Cooking tools:
- Oven
- Stove
- Stockpot
- Skillet
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Grater
- Oven mitt
Ingredients
- 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
- 2 cans (14 oz each) beef broth
- 2 cups water
- 1/2 cup dry sherry or water
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried thyme leaves
- 1/2 cup finely shredded Swiss cheese (2 oz)
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