Wednesday, October 24, 2012

Green Bean Casserole Soup

This soup is as outstanding as the famous and wildly popular 1950’s Classic Green Bean Casserole. I’ve turned the creamy casserole ingredients into a delicious pot of soup using healthier ingredients. Instead of using the familiar white button mushroom (the type of mushroom in the soup portion of the casserole), I used a combination of exotic mushrooms, specifically, beech, royal trumpet and shitake. I replaced the French fried onions (that top the casserole), with thinly sliced shallots that I sautéed until crispy. The result is a mouth-watering delicious soup you will not soon forget. 

3 tablespoons butter
1 package (8 ounces) assorted mushrooms, sliced
3 tablespoons flour
2 cups water
1 vegetable bouillon cube
1 cup heavy cream
2 cups green beans, cooked and cut into bite-size pieces
4 tablespoons cooking sherry
½ teaspoon salt or more to taste
Fresh ground black pepper to taste
4 shallots, thinly sliced
Canola oil

In a medium pot over moderate heat, melt butter and sauté mushrooms until tender. Add flour one tablespoon at a time, whisking well after each addition. Add water one cup at a time, stirring well to incorporate ingredients. Add vegetable bouillon cube and allow cube to dissolve. Add cream, green beans, sherry, salt and pepper, stir to combine. In a medium bowl, dredge shallots in buttermilk and cover them with flour. Heat canola oil in a large sauté pan over moderately high heat and sauté shallots until chestnut brown. Ladle soup into serving bowls and top each bowl with crispy shallots. Yield: 4 servings

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