Beef & Onion Soup with Cheesy Biscuit Croutons

BEEF & ONION SOUP WITH CHEESY BISCUIT CROUTONS

SOUP
1 lb lean (at least 80%) ground beef
1 pkg. (1 oz.) onion soup mix (from 2-oz box)
1/4 tsp. pepper
1 3/4 cups beef-flavored broth (from 32-oz carton)
3 cups water
1 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce

CROUTONS
1 cup Bisquick
3 Tbsp. grated Parmesan cheese
1/4 cup water
3/4 cup finely shredded Swiss cheese (3 oz)
Italian (flat-leaf) parsley sprigs, if desired

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. 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. 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. 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. Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley. Makes 4 servings (1 1/2 cups each)

*Recipe from Betty Crocker