- Cooking Time: 25
- Servings: 10
- Preparation Time:
BackstoryThis recipe was born out of desperation one Thanksgiving afternoon when we realized (After the grocery stores had closed for the day) that no-one had thought about bringing this staple of the Thanksgiving table. So I raided my parents cupboards and refrigerator and made this up as I was going along. Yet one more thing on my list to be Thankful for, Not only did everyone love it, but I actually remembered to write it down this time so I can reproduce it again.
I got some dirty looks though around dessert time, for I had used the Heavy Cream that had been slated for the Squash pie...
Since then I have read the ingredient list on the infamous Cream of Mushroom soup, I find it extremely disturbing…
WATER, MUSHROOMS, WHEAT FLOUR, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR PARTIALLY HYDROGENATED SOYBEAN), CREAM, SALT, CORNSTARCH, MODIFIED FOOD STARCH, DRIED WHEY, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, DRIED DAIRY BLEND (WHEY, CALCIUM CASEINATE), SPICE EXTRACT, YEAST EXTRACT, DEHYDRATED GARLIC..
- 1 Shallot finely chopped
- 1 rib of celery finely diced
- 8 - 10 oz sliced button mushrooms
- 8 TB Butter
- 8 TB AP Flour
- 2 cups of Chicken or Vegetable Stock
- 1 cup of Heavy Cream
- 2 tsp Tarragon
- 1 tsp Marjoram
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 3 TB freshly chopped Italian Parsley
- 1/4 tsp Fresh Grated nutmeg
- 1/4 tsp Fresh ground black pepper
- A pinch or 2 of Kosher Salt
- 6 cups of Blanched Green Beans, cut to 1 1/2 - 2 inch
- 6 oz FRENCH Fried Onions
- In a stock pot or sauté pan, blanch green beans in salted boiling water, just until they turn bright green.
- Remove from water with a skimmer and transfer to ice cold water to stop the cooking.
- In a large saucepan, over medium low heat, melt butter and sweat shallots and celery until translucent.
- Increase heat to medium and add sliced mushrooms; sauté until they give up their moisture.
- Sprinkle with AP flour and stir to coat. Cook for 2-3 minutes to remove the raw flavor from the flour.
- Slowly add the stock; stirring until smooth and mixture begins to thicken slightly.
- Add heavy cream and stir until incorporated.
- Add Tarragon, Marjoram, Thyme, Rosemary, Nutmeg, a couple pinches of salt, and Black pepper.
- Continue cooking while stirring occasionally, to prevent scorching of the cream, until thick.
- Remove from heat and stir in Chopped Italian Parsley.
- Drain green beans and add to the mushroom soup along with 3/4 cup of Fried Onions.
- Stir ingredients together and pour into a 13x9 glass baking dish or 2 1/2 quart CorningWare (PyroCeram not stoneware)
- Bake in a 350 degree oven for 20-25 minutes.
- Remove from oven and sprinkle with remaining Fried Onions.