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Cream of mushroom soup and green bean casserole

When I was a little girl and traveled with my mom by trainto see my grandfather, we used to eat lunch in the restaurant on board thetrain. They served a cream of mushroom soup which I thought was heaven. I lovedsitting there looking at the country side and cities passing by while sippingmy soup. Yesterday I made a creamy mushroom soup and when I tasted it broughtme back to that memory and it’s funny how food can do that.
I’m going to make this soup on Thanksgiving to use it for agreen bean casserole. I will just lightly steam green, yellow and purple beans and place that in the bottom of a baking dish. Pour sauce over and sprinkle some slivered almonds. Bake for 15 minutes in F400. 
2 cups white mushrooms,sliced thin
2 canola oil
1 tbsp. spelt flour
1 cup milk ( I usedplain almond milk)
2/3 cup cream (I usedmimic unsweetened cream)
Bragg’s liquid amino’sor Tamari
Black pepper to taste
1 tbsp dried parsley
Heat 1 tbsp. of the oil in a frying pan and a single layerof mushrooms at the time, until browned. Remove from frying pan place into asauce pan. Then repeat, add more oil and keep doing this until all mushroomsare browned. Sprinkle flour over mushrooms and then combine with milk untilthere are no more lumps. Bring t a boil on medium heat while stirring. Addcream and reduce to a simmer for 10 minutes on low heat. Add bragg’s, blackpepper and parsley.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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