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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) Pillsbury® refrigerated crescent dinner rolls
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1/2 cup finely shredded Swiss cheese (2 oz)

Description

Loaded With Slow-cooked Onions And Mushrooms And Topped With A Crescent Roll Crown, This Soup Makes A Perfect Lunch Or Light Dinner.

Betty Crocker