Even though I take the whole week of Thanksgiving off, I still need to begin my preparations for it well in advance. Since one of my favorite dishes, as well as my son’s…. is green bean casserole, today I am making a cream of 3 mushroom soup…cremini, button and shiitake, in order to freeze it. Because I make the traditional green bean casserole which calls for condensed cream of mushroom soup, and since I am trying to make this gluten-free (without the flour roux), I am preparing this mushroom soup with half the liquid and 1/3 more mushrooms, simmering it twice as long until it reduces by 1/3, then food-processing it to let the mushrooms provide the thickening. At this point, I will freeze it until closer to Thanksgiving when I will thaw it overnight in the refrigerator and put together the green bean casserole to be baked the last half hour before Thanksgiving dinner.
Here is the real recipe without my ‘green bean casserole’ intervention.
Cream of 3 Mushrooms Soup
Ingredients:
- 1/4 cup unsalted butter
- 3/4 cup chopped onions (or scallions)
- 8 oz cremini mushrooms, quartered
- 8 oz button mushrooms, quartered
- 3.5 oz shiitake mushrooms, quartered
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tsp salt
- 1/2 tsp ground black pepper
Sweat the onions in a large skillet with the melted butter over medium heat. When onions are translucent, add the mushrooms and saute for 10 minutes.
Add liquids and simmer for 20 more minutes.
Season to taste.
Cool and process soup until mushrooms are uniformly tiny and soup is thickened.
Serve garnished with scallions sprinkled on top. Can be frozen at this stage.
