Bacon Mushroom Swiss Cheeseburger Soup
Attention mushroom lovers -- your favorite hamburger is now a soup!
Ingredient
- 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
Direction
- 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.
