In a medium pot, over medium-high heat, add olive oil and heat until shimmering. Add onion and mushroom, and season with salt, pepper, and thyme. Cook, stirring constantly until onions are translucent, and mushrooms are fork tender - about 8-10 minutes. Sir in garlic and cook until fragrant - about 30 seconds.
Add butter to pan, and once melted, add flour, and whisk, cooking 1 minute. While whisking, add chicken stock to pan, and bring to a boil.
Lower heat and whisk in milk. Keep whisking, and let soup simmer for 5-10 minutes on low until thickened. Remove from heat, and serve as is, or let cool, and use in place of canned soup in recipes.
Preheat oven to 400 degrees. In a large pot of boiling, salted water, cook green beans 5 minutes. Drain and set aside.
In a large bowl, combine cream of mushroom soup, sour cream, parmesan cheese, spices and ½ cup French fried onions, and whisk to combine. Stir in green beans.
Pour green bean mixture into a 9x13 casserole dish. Top with remaining French fried onions. Bake for 15-20 minutes, until bubbly and golden brown.
Ingredients
Directions
In a medium pot, over medium-high heat, add olive oil and heat until shimmering. Add onion and mushroom, and season with salt, pepper, and thyme. Cook, stirring constantly until onions are translucent, and mushrooms are fork tender - about 8-10 minutes. Sir in garlic and cook until fragrant - about 30 seconds.
Add butter to pan, and once melted, add flour, and whisk, cooking 1 minute. While whisking, add chicken stock to pan, and bring to a boil.
Lower heat and whisk in milk. Keep whisking, and let soup simmer for 5-10 minutes on low until thickened. Remove from heat, and serve as is, or let cool, and use in place of canned soup in recipes.
Preheat oven to 400 degrees. In a large pot of boiling, salted water, cook green beans 5 minutes. Drain and set aside.
In a large bowl, combine cream of mushroom soup, sour cream, parmesan cheese, spices and ½ cup French fried onions, and whisk to combine. Stir in green beans.
Pour green bean mixture into a 9x13 casserole dish. Top with remaining French fried onions. Bake for 15-20 minutes, until bubbly and golden brown.
