Ingredients: |
Ingredients: Cream of Mushroom Soup: 3 Tbsp butter 1 pound fresh mushrooms, sliced thin 2 cloves garlic, peeled and thinly sliced 1 tbsp. fresh thyme leaves 1/4 tsp fresh ground nutmeg 3 tbsp. flour 12 cups chicken broth 1 cup half and half To assemble: 2 lbs. green beans, ends trimmed, cut in half 1 1/2 cup store-bought French-fried onions kosher salt and fresh ground pepper (to taste)
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Directions: |
Directions:Preheat the oven to 375º.
For the cream of mushroom soup: In a large saute pan over medium heat heat add butter and allow to melt. Add mushrooms and cook until almost tender, about 5 minutes. Add garlic during the last minute of cooking. Add thyme, nutmeg, and season with salt and pepper. Stir to continue. Add flour, stirring to coat. Add chicken broth and allow to simmer for 5 minutes. Add half and half and allow to simmer until thickened, about 5-7 minutes. Remove from the heat and allow to cool slightly. Season with salt and pepper.
To assemble: Meanwhile bring a large pot of salted water to a boil. Add green beans and blanch until crisp, slightly tender and bright green, about 2 minutes. Shock in a bowl of ice water, dry with paper towels, and remove to large bowl. Pour the soup over the green beans and toss to coat. Remove to a 2 1/2 quart greased baking dish. Bake for 20-25 minutes until warm and bubbling. Add fried onions and bake another 5-10 minutes until golden and crispy. |