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About the Recipe: Did I hear that you love the classic holiday green bean casserole? Then you can add this recipe to your collection. It updates the traditional by using wild mushrooms and thin tender string beans that top the healthy mushroom cream soup. It’s served as a small portion soup and adds a bit of those “shouldn’t have but want it anyway” salty French-fried onions along with the mushrooms and green beans.
Cook’s Note: I used a combination of maitake mushrooms and oyster mushrooms when I made this soup. The maitake mushroom has pieces that are small “petal-like” pieces to include in the center, and I chopped the larger parts for the creamy mushroom soup.
Also, if the soup is still too thick, add more milk until it is your desired consistency. For larger servings, double the recipe.
To Serve: Place hot mushroom soup in serving cups or small bowls; sprinkle about teaspoon fried onions in center of soup; top with about 1 full Tablespoon mushrooms string bean topping. If desired, lightly sprinkle with ground red pepper or paprika. Serve warm.
Serves 4 small servings
pdf for Copy of Recipe – Green Bean Mushroom “Soup in a Snap”
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