In preparation for this coming Christmas dinner with my sister, who will be joining us from out of town, I decided to make one of her favorite dishes — Green bean casserole. Of course with the Campbell’s cream of mushroom soup my mother used in her recipe out of the question, since it contains wheat, I thought I’d experiment and come up with my own mushroom soup.
Somewhere in the middle of my experimenting, I suddenly had the urge to add leftover chopped spinach to my new creation. It turned out absolutely delicious. And while I won’t be using it in the green bean casserole, I thought I’d share my recipe with my readers. I hope you enjoy this flavorful and earthy soup as much as I do!
8 oz sliced mushrooms (I used baby Bella’s)
8 oz chopped cooked spinach
1 medium onion
1 tsp minced garlic
2 cups of chicken stock (gluten free and low sodium)
1 cup half-and-half
2 tbsn corn starch
3 tbsn butter
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
2 tbsn cooking sherry
In a stock pot add the butter, garlic, onions and mushrooms. Saute on medium-high heat for just a few minutes.
Add the chicken stock and spices and bring to a boil. Then reduce the heat to low and let simmer covered for about 15 minutes.
Remove soup from heat and let cool for 15 to 20 minutes.
Remove a few mushroom pieces with which to top the soup (Optional).
Ladle about 1/2 the mixture into a blender and puree for a minute or two. Repeat for the second batch.
Combine the half-and-half and cornstarch and whisk until well blended.
Return the soup to the stock pot and heat on medium while slowly adding the half-and-half mixture.
Add the sherry and stir until it’s fully incorporated.
Serve with your favorite topping or with nothing at all. I used mushrooms and a sprig of rosemary (see picture above).