Every year when Thanksgiving comes around, I remember the delicious Green Bean Casserole my cousin, Lala, would make as her signature dish. Her recipe was adapted from Paula Deen, and; of course, I thought my cousin’s was better.
This is one of those recipes that the whole family tries to make but can never get right. As she says, it’s in her touch that makes it just right!
This year, I was set to re-create this memorable dish in a healthy fashion. One of the reasons I was always hesitant to re-create the dish in question was due to the Cream of Mushroom Soup it called for. Now don’t get me wrong, I’m not completely against buying canned goods, but; when they have a bunch of ingredients that I cannot pronounce, including wheat and dairy, I just won’t eat it!
I refuse to put these kinds of chemicals and nonsense into my body. Therefore, I decided to make my own hearty Cream of Mushroom Soup that we could make each year in the fall, with the option to include this in the required annual Green Bean Casserole. Once I made this and had a taste, I knew we would never go back to regular canned Cream of Mushroom Soup. I never really like to brag; I just have to be honest that this is the best soup I have ever made. It’s versatile, it doesn’t have to only be used as a filler in recipes but can be eaten in a bowl alone. If you thicken it just a bit more, you might even get a good veggie dip out of it…served hot or cold!
Cream of Mushroom Soup
Cream de la cream, this creamy & hearty Cream of Mushroom Soup will replace your regular old canned soup in an instant!
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10-14 oz
Cut up veggies.
Throw some butter in a small pot on medium high heat. Sauté mushrooms and onions in your butter until golden. Add chives and bacon. When your bacon is a little crispy but not hard, add your cream. Allow to come to a boil.
In a small glass bowl, mix arrowroot, oat flour and salt.
When cream is boiling, whisk in your dry ingredients. Whisk in until thickened.
Pour into 8 oz mason jars (refrigerate or freeze)
Pour into freezer bags
Pour into a large Tupperware
Pour in soup bowls for your family/friends