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.