If you’re looking for a non-traditional soup to serve this Thanksgiving, look no further. Green Bean Casserole Chowder surprises and then satisfies with familiar holiday flavors. 

GB soup closeup WWM

 

Green Bean Casserole Chowder– serves 4-7

4 Tbsp butter
1 small onion, finely chopped
pinch kosher salt
8 oz. package crimini or baby bello mushrooms
1 clove garlic
4 Tbsp AP flour
4 c warm milk
2 Tbsp + 1  tsp mushroom base
3 tsp toasted onion powder
½ tsp ground or rubbed sage
approx 6 oz green beans, chopped and cooked (about 2 cups)
pinch freshly grated nutmeg
freshly ground black pepper
¼ c nutritional yeast or grated Parmesan cheese
Crispy-fried onions, for garnish

In a Dutch oven, melt butter over medium heat. Add chopped onions and a pinch of salt, and stir to coat onions with butter.
Meanwhile, clean and slice mushrooms. Cook onions, stirring occasionally, until translucent. Raise heat to medium high and add mushrooms. Cook until mushrooms are browned, about 10 minutes.
Reduce heat to low. Add grated garlic and flour, and stir well, smoothing out clumps. Let flour cook for one minute, then stir and cook one minute more. Next, stir or whisk in warm milk, one cup at a time, to prevent lumps. Do not let the soup boil or simmer after this point! It will curdle and lose its thickness.
Add mushroom base, onion powder, sage, nutmeg, and nutritional yeast or cheese, and stir to combine. Finally,  stir in green beans that have been cooked until very tender.

Serve hot and topped with French-fried onions.

GB soup and spoon WWM

GB soup onions close up WWM

Green Bean Casserole Chowder
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Ingredients
  1. 4 Tbsp butter
  2. 1 small onion, finely chopped
  3. pinch kosher salt
  4. 8 oz. package crimini or baby bello mushrooms
  5. 1 clove garlic
  6. 4 Tbsp AP flour
  7. 4 c warm milk
  8. 2 Tbsp + 1 tsp mushroom base
  9. 3 tsp toasted onion powder
  10. ½ tsp ground or rubbed sage
  11. approx 6 oz green beans, chopped and cooked (about 2 cups)
  12. pinch freshly grated nutmeg
  13. freshly ground black pepper
  14. ¼ c nutritional yeast or grated Parmesan cheese
  15. Crispy-fried onions, for garnish
Instructions
  1. In a Dutch oven, melt butter over medium heat. Add chopped onions and a pinch of salt, and stir to coat onions with butter.
  2. Meanwhile, clean and slice mushrooms. Cook onions, stirring occasionally, until translucent. Raise heat to medium high and add mushrooms. Cook until mushrooms are browned, about 10 minutes.
  3. Reduce heat to low. Add grated garlic and flour, and stir well, smoothing out clumps. Let flour cook for one minute, then stir and cook one minute more. Next, stir or whisk in warm milk, one cup at a time, to prevent lumps. Do not let the soup boil or simmer after this point! It will curdle and lose its thickness.
  4. Add mushroom base, onion powder, sage, nutmeg, and nutritional yeast or cheese, and stir to combine. Finally, stir in green beans that have been cooked until very tender.
  5. Serve hot and topped with French-fried onions.
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