BACON MUSHROOM SWISS CHEESEBURGER SOUP

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Bacon Mushroom Swiss Cheeseburger Soup image

Attention mushroom lovers -- your favorite hamburger is now a soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

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

Steps:

  • Heat oven to 400°F.
  • 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.
  • 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.
  • Serve soup topped with toasted bun, bacon and Swiss cheese.

Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g

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