Tag Archives: cream of mushroom soup recipes

Green Bean Casserole

Posted on by October 31, 2014

No proper Midwestern Potluck would be complete without Green Bean Casserole. The most common version features canned green beans, canned mushroom soup and of course, French’s Fried onions and is shared at church picnics and Thanksgiving tables all over; there’s a reason it’s so popular, it’s really easy, the ingredients are easy to keep on hand, and with all that salty goodness, people always eat it up. While I’m not saying the shelf stable version doesn’t serve its purpose, this particular menu is about elevating some classic potluck favorites. And don’t worry, I’ve kept the French’s onions. And since I’ve had many versions over the years, I feel quite confident when I say that this version of Green Bean Casserole definitely takes the prize. I’ve substituted in fresh green beans and homemade cream of mushroom soup, but not to worry, it’s still quick and easy and the extra effort of the modifications will speak for themselves. The fresh green beans make it bright in color and are a serious upgrade from the canned version. Making the mushroom soup makes it much more flavorful and a bit healthier. Of course, the element that stays the same is our signature old school … Continue reading →

Homemade Cream of Mushroom Soup

Posted on by November 3, 2014

Homemade Cream of Mushroom Soup is normally a winter soup for me, but since I didn’t share it this winter and we need it to make the Green Bean Casserole for our Midwestern Potluck, I’m sharing it now. The truth is, I don’t know why I think of it as such a distinctly Winter item; it’s certainly delicious year ’round. I love to use lots of mushroom varieties for a dynamic flavor, but any will do the trick if you don’t have access to lots of variety. There’s nothing wrong with plain old button mushrooms. In this version of my Homemade Cream of Mushroom Soup, I used oyster, shitake, portabella, and button mushrooms. If you want, you can saute some extra mushrooms and reserve them as a garnish of sorts. Some Hen of the Woods mushrooms would be very dramatic. Aside from the mushrooms, the flavor base comes from all sorts of savory ingredients. Lots of sauteed onions and chili flakes give it depth of flavor. The white wine adds acidity to balance the salt and milk. The fresh herbs and bay leaves add brightness and earthiness and the milk and flour form the creamy base. You can add some … Continue reading →