Beef and Onion Soup with Cheesy Biscuit Croutons

INGREDIENTS

Soup:
1 Pound Lean (At Least 80%) Ground Beef
1 Package (1 Ounce) Onion Soup Mix (From 2-Ounce Box)
1/4 Teaspoon Pepper
1 3/4 Cups Progresso Beef-Flavored Broth (From 32-Ounce Carton)
3 Cups Water
1 Tablespoon Packed Brown Sugar
1 Tablespoon Worcestershire Sauce

Croutons:
1 Cup Original Bisquick Mix
3 Tablespoons Grated Parmesan Cheese
1/4 Cup Water
3/4 Cup Finely Shredded Swiss Cheese (3 Ounces)
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 425F.  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 12×6-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 on each bowl.  Garnish with parsley, if desired.