Beef and Onion Soup with Cheesy Biscuit Croutons

 

1

lb lean (at least 80%) ground beef

1

package (1 oz) onion soup mix (from 2-oz box)

1/4

teaspoon pepper

1 3/4

cups Progresso® beef-flavored broth (from 32-oz carton)

3

cups water

1

tablespoon packed brown sugar

1

tablespoon Worcestershire sauce

1

cup Original Bisquick® mix

3

tablespoons grated Parmesan cheese

1/4

cup water

3/4

cup finely shredded Swiss cheese (3 oz)

Italian (flat-leaf) parsley sprigs, if desired

• 1 In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes.
• 2 Meanwhile, heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• 3 On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick. Cut into 8 squares, but do not separate. Bake 6 to 8 minutes or until golden brown. Remove soup from heat; cover to keep warm.
• 4 Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned.
• 5 Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley.