Tomorrow is Thanksgiving and there is going to be a whole lot of baking and cooking in America’s kitchens, if you haven’t started already. I made and froze all of my pie crusts (my great-grandmothers flaky pastry crust is amazing) ahead of time last week, so I only have to thaw them for an hour or two on the counter while I work on the rest of my meal. Anyone else love those little tricks that save you time later on?
Another popular item on the Thanksgiving table is green bean casserole. Green beans are one of my favorite vegetables. Part of the reason is my grandparents brought their heirloom Tarheel green bean seed with them across the country in the 1940’s when they moved to Washington state. My family has faithfully saved the seed every year, and it is the only green bean we eat. This year we canned 80 jars of the little green beauties.
I try to make sure that all of the food that graces our table is GMO free, organic, and home grown whenever possible. Kind of like the Amish . . . I used to use those cans of condensed soup without any thought. Until I started to investigate my food and what chemicals, pesticides, and GMO’s do to our bodies.
Now I cringe when I see cans of condensed soup listed in recipes. They’re filled with GMO ingredients, soy, soy, and more soy, artificial food coloring, and canola oil to name a few of the not healthy ingredients.
Don’t panic if you’ve used them or can’t bear not to fix your favorite casseroles. I’ve got ya covered. Did you know how easy and quick it is to make the real deal? It only takes about ten minutes and your dish will be all the tastier for it, I promise.
Green bean casserole calls for cream of mushroom soup, so that’s the variation we’ll use today. One thing I like to do is make a double batch. You can freeze one half to use in later casseroles or to save time on busy nights.
Cream of Mushroom Soup: Replacement for Canned Soup
1 cup sliced mushrooms
1/4 cup diced onion
2 to 3 cloves minced garlic
3 Tablespoons flour
2 to 3 Tablespoons butter (organic if possible)
1/2 teaspoon sea salt
1/8 to 1/4 teaspoon pepper
2 cups chicken stock (organic if possible or homemade bone broth)
1 cup light cream of half and half (organic if possible)
1. Melt butter in a stock pot or large saucepan. Saute onion, garlic, and mushrooms until onions are translucent and mushrooms are cooked.
2. Add flour to butter and stir until it forms a thick paste.
3. Blend in chicken broth, stirring until it combines with the flour paste and is slightly thickened. Add salt, pepper, and cream.
4. Stirring frequently, allow to come to a low simmer. Soup will thicken as it simmers. Allow to simmer until thickened and remove from heat.Usually about 2 to 3 minutes. If too thick, add a little more cream. Too thin, a dash more flour or allow to simmer longer.
5. Use two cups in place of condensed soup and milk in recipes. Make a double batch and freeze some for use later. Or simply eat the rest as a delicious soup.
Looking for other variations? I’ve got a basic cream of soup replacement recipe (featured in my new e-book, Pioneering Today-A Homemade Christmas) without mushrooms and twists to use in all your favorite dishes.
May your Thanksgiving be blessed with family and the joy of Jesus tomorrow, no matter what goodies you have on your table.
What type of processed items do you make from scratch? What’s your favorite dish on Thanksgiving?