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Bacon Mushroom Swiss Cheeseburger Soup
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Prep Time:
20 minutes
Total Time:
40 minutes
Indulge in a savory mushroom burger soup for a delightful twist on a classic favorite.
Ingredients:
  • 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
  • 4 mini burger buns
  • 4 teaspoons mayonnaise
  • 1 teaspoon garlic powder
  • Chopped crisply cooked bacon, if desired
  • Shredded Swiss cheese, if desired
Instructions:
  • Preheat oven to 400°F.
  • In a 5-quart Dutch oven, sauté beef, onion, and garlic over medium-high heat for 7 to 9 minutes until beef is no longer pink. Add mushrooms and cook for 4 to 6 minutes until tender and browned. Stir in broth, tomatoes, grill seasoning, salt, and pepper. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally.
  • Split the burger buns in half and arrange them with the cut sides facing up on an ungreased cookie sheet. Combine mayonnaise and garlic powder in a small bowl and spread 1/2 teaspoon of the mixture on each bun. Toast the buns in the oven for 5 to 7 minutes until they are lightly golden brown and crisp.
  • Top your delicious soup with a crispy bun, crispy bacon, and melted Swiss cheese before serving.

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