It’s time to dust off those old traditional family recipes you’ve had to put away since going gluten free and dairy free. With Rhonda’s new and improved recipe, you can have green bean casserole again!!!
1 Tbsp. olive oil
1 small clove garlic, minced
1 Tbsp. chopped onion
4 oz. mushrooms, chopped
2 Tbsp. dairy-free butter or coconut oil
2 1/2 Tbsp. gluten free flour
3/4 C. chicken or bone broth
1/2 cup almond or coconut milk
1/2 tsp. salt
1/8 tsp. thyme
pepper, to taste
1. Heat olive oil in a small saucepan over medium-high heat.
2. Add mushrooms, garlic, and onion; saute until mushrooms become tender, about 4-6 minutes. Place mixture in bowl and set aside.
3. Add milk and seasonings to the pan. Return heat to medium-high and bring to a gentle boil, while stirring constantly. Reduce heat to medium and simmer, while stirring, until soup is thick, about 3-4 minutes.
4. Remove saucepan from heat and stir in the mushroom mixture.
Soup can be made several days ahead. Makes about 2 cups