Gluten-free. Dairy-free. Soy-free. Packaged food-free.
Not exactly terms that you usually connect with cream of mushroom soup or green bean casserole. But behold my fellow real food eaters, it can be done. And done deliciously I might add.
First things first, make yourself a big batch of cream of mushroom soup. This recipe makes the equivalent of 2-3 cans worth. If you only need 1, you are set to freeze one for later convenience.
If you aren’t dairy or gluten free, feel free to use cream instead of coconut milk and whole wheat flour in place of brown rice flour.
Homemade Cream of Mushroom Soup
- 8 oz. fresh mushrooms, sliced or diced to your liking
- 2 T onions, diced small
- 3 cloves garlic, minced
- 2 T butter
- 2 T olive oil
- 4-6 T brown rice flour
- 2 cups chicken or vegetable broth
- 1 cup So Delicious brand unsweetened coconut milk
- 1 tsp sea salt
- 1/2 tsp pepper
Melt your butter and oil together in a large saucepan. Stir in mushrooms, garlic, and onions and saute until soft. Add in chicken broth and coconut milk. Gently heat. When warm, add in 4 T of flour. Whisk to combine and stir for a while to help the soup thicken. Add more flour 1 T at a time until desired consistency is reached. Season with salt and pepper.
Easy peasy, right?
Now use that to make amazing green bean casserole.
Green Bean Casserole
- Cream of mushroom soup
- 1.5 lbs. fresh green beans, lightly steamed or sauteed
- 1 large onion, cut in half then sliced thin
- brown rice bread crumbs
- 1 T butter
Steam or saute your green beans until they turn bright green and slightly tender. Saute your onions in butter until slightly brown.
In your casserole dish, stir together your green beans, cream of mushroom soup, and half your onions. Top with the rest of your onions. In your food processor, combine your bread and butter to make bread crumbs. Season with salt and pepper. Spread on top of your casserole.
Roast at 350 degrees for about 30 minutes or until the top browns.
I promise you won’t miss the canned onions. Trust me.