One evening before bed I was watching Diners. Drive-ins and Dives (on Food Network) and saw how one restaurant makes cream of mushroom soup with beans. YUM! I didn’t write down the recipe but the concept was so simple that I decided I was going to get some mushrooms at the farmer’s market and make some this week!
So, here it is! The soup went perfectly with a left over steak that I had from a restaurant. This soup was my only preparation for the evening. Honestly, with the cream it could have been a meal unto itself (but my hubs would be sayin’, ‘Where’s the beef?’ if I tried that!) By the way, I am aware that this is technically a casserole since I baked it with the beans in it, but it certainly tastes like cream of mushroom soup (only better)!
4 T pastured butter
3-4 cloves chopped garlic
1 lb shitake mushrooms (or cremini)
- 1/2 c diced fine
- 2 c large slices
1/4 c rice wine
1/2 c chicken stock
1 c chicken stock (with 2T arrowroot mixed in)
sea salt (several pinches throughout)
fresh ground pepper (to taste)
2 c cream
2 c shredded cheese (I use a mild cheese, but it is not sweet)
2 c green beans (halved if long)
1/2 T thyme
1) In a short stock pot, melt the butter and saute garlic lightly.
2) Add the finely diced mushrooms only at this time. Add a pinch of salt. Keep stirring until soft (about 2 minutes).
3) Add rice wine and 1/2 c chicken stock. Then reduce until the liquid is almost evaporated and thick.
4) Add cream slowly and bring to slight bubble (to warm through). Add the larger mushrooms here and stir for about a minute. Add a pinch of salt and freshly ground pepper.
5) Next, add the chicken stock with arrowroot.
6) Add shredded cheese and melt. Add beans and thyme and maybe another pinch of sea salt (taste to be sure).
7) Transfer to a glass oven dish and bake at 350 for 20 minutes to allow the top to crisp and the beans to lightly cook.
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