Crunchy fried onion atop bubbly mushroom soup coated green beans mean the holidays to me! So this year when I needed to make a lactose-free version (skipping the Campbell’s soup) I didn’t realize how easy and delicious a mostly homemade version could be. And now I definitely won’t go back! In order to recreate the old favorite, I knew this meant I needed to make a cream of mushroom soup from scratch so I could use lactose-free dairy products. I bought one package of dried porcini mushrooms and one container of fresh shiitakes and got to work. First I chopped the porchinis and doused then in about a cup of hot water to steep. Next I sautéed half a diced yellow onion in a couple Tbs of butter on high heat plus salt and pepper. Once they were soft and a tiny bit charred, I added in the diced Shitakes. I let those go for several more minutes on high heat until the mushrooms were getting small and dark. Then it was time to add in a few Tbs of olive oil and once the oil was hot, I stirred in a few Tbs of flour. This coated the mushrooms and onions and after about a minute to ensure the flour was cooked, I added in the porchinis with their liquor. Working pretty quickly, next it’s time to add a cup of milk and a cup half and half. I used lactose-free brands and there’s no taste difference. This makes the soup complete and as it comes up in temperature, it will thicken. If it seems too thick add in a little more milk. Lastly a few dashes of Tamari or soy sauce rounds out the flavor. Toss in two bags of frozen, frenched green beans and stir well to coat. Transfer to your casserole dish and bake in the oven at 350 for 20-30 minutes uncovered. Once hot, add the French’s fried onions on top and return to the oven for 10-15 more minutes to crisp up. Serve and enjoy!!
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11/15/2022 06:48:03 pm
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Author: KellyI love to cook and care for the people I love! Categories
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