Name: Easy Green Bean Casserole Soup from Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tablespoons grass-fed butter; 2 cups chopped onion; 1 large stalk of celery, chopped; 1 carrot, peeled & chopped; 2 – 4 cloves garlic, peeled & chopped; 3 cups chopped mushrooms; 1 small red potato, small dice (about 1/2 cup); 1 cup chicken or vegetable broth; 1 bay leaf; 3 oz. cream cheese; 2 1/2 – 3 cups frozen green beans, chopped; 1 – 2 cups milk or half & half (light cream), or to taste; 2 – 3 teaspoons Better than Bouillon chicken or vegetable flavor; A couple sprigs fresh thyme or 1/2 teaspoon dried thyme (or to taste); A pinch of nutmeg; Salt (or bacon mushroom salt) & freshly ground pepper, to taste; For garnish: french fried onions (optional)

Ingredients

Scale

2 Tablespoons grass-fed butter
2 cups chopped onion
1 large stalk of celery, chopped
1 carrot, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
3 cups chopped mushrooms
1 small red potato, small dice (about 1/2 cup)
1 cup chicken or vegetable broth
1 bay leaf
3 oz. cream cheese
2 1/2 – 3 cups frozen green beans, chopped
1 – 2 cups milk or half & half (light cream), or to taste
2 – 3 teaspoons Better than Bouillon chicken or vegetable flavor
A couple sprigs fresh thyme or 1/2 teaspoon dried thyme (or to taste)
A pinch of nutmeg
Salt (or bacon mushroom salt) & freshly ground pepper, to taste
For garnish: french fried onions (optional)

Instructions

In a medium saucepan over medium heat, melt the butter, then add the onion and saute for about 10 – 15 minutes, until the onions start to brown and caramelize. Add the celery, carrot, garlic and mushrooms. Cover and cook for several more minutes, stirring frequently, until the mushrooms and celery are tender.
Stir in the potato, broth and bay leaf. Cover again and let cook until the potato chunks are tender. (Larger chunks will take longer to cook.)
Scoop up about 1 cup of the veggies with some of the broth and put in a blender with the cream cheese. Blend until smooth, then stir back into the soup. Add the green beans, 1 cup milk, the Better than Bouillon, thyme and nutmeg. Cook until the green beans are tender and hot. Taste and add salt & pepper (or additional Better than Bouillon) to your liking. At this point, the soup will be VERY thick and chunky. If you want the soup to be thinner, add more milk.
Serve hot, topped with Crispy Fried Onions (if desired). Enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.