In order to coax the umami flavors from the onions and mushrooms without making the final dish brown, I sauteed the onions and mushrooms until soft and fragrant, but was careful not to let them brown. Flavor enhancers are important when cooking for people on a low-sodium diet. I happened to have some of this infused oil made already, but if you don’t want to bother making this, another way might be to use toasted onion powder (Penzey’s carries this). To mimic this toasted onion flavor, I used some oil that had been infused with garlic, shallots, and green onions. One of the key components of traditional green bean casserole are the fried onions on top. I wanted to create a dish that incorporated all the flavors of green bean casserole, yet keep it an appetizing green color. I think that would have resulted in a brown unappetizing soup. I didn’t want to just put regular green bean casserole into a blender and puree it. Transforming traditional green bean casserole into a tasty soup proved to be more challenging than I expected. Fortunately, many Thanksgiving dishes are naturally pureed or soft including mashed potatoes, sweet potato casserole, butternut squash casserole and pumpkin pie. I remember making a special dinner plate for my father-in-law one Thanksgiving. My father-in-law had Parkinson’s Disease and had difficulty chewing and swallowing too. I’ve cooked for people on soft food diets for various reasons, from my kids who had their wisdom teeth extracted to people who have undergone cancer treatment and had difficulty chewing and swallowing. There are many reasons someone might be on a soft food diet. Cooking is my way of showing someone I care. Food is one of the great pleasures we enjoy. I find great joy in creating foods for people that they can enjoy when they have difficulty eating. One of my friends is cooking for someone who is on a soft food diet and low sodium diet, and I offered to make some Thanksgiving themed foods she could eat. I developed this Creamy Green Bean Casserole Soup for Thanksgiving this weekend. Bright green beans, sauteed onion, mushrooms, thyme and nutmeg, and cashew cream come together to create a deliciously healthy and vibrant soup. It tastes amazing with it! The first image is with mushroom alfredo sauce, bacon and french onion topping, and the second image is with bread crumbs, french onion and it was made with cream of mushroom soup.This creamy Green Bean Casserole Soup incorporates all the flavors of a traditional green bean casserole into soup form. I don't like to keep my food for longer than 3 days.īacon is, of course, optional, but if you are bacon eater then this is a game-changer. Leftovers: Place chilled green bean casserole in an airtight container and keep it for up to 3 days. If you do NOT eat chicken, you can use CREAM OF MUSHROOMS SOUP as a substitute. Cheese, as well as the cream of mushroom soup, cream of chicken or in this case MUSHROOM Alfredo sauce, have enough sodium. This could be also done at the last minute before serving. You would need to cook it in the microwave for 6-7 minutes or until cheese is completely melted and cream of chicken soup starts to bubble up, then take the casserole carefully out and add onions.įrench fried onions are already crunchy, so to avoid getting them soggy, add them after. If you are using a microwave, I would add french fried onions after cheese is melted. Every 5-7 minutes, check to see if you need to add more water, and of course stir. So, pour water above the green beans, cover and crank the heat. For frozen around 20 minutes of cooking at high temperature. For fresh you will definitely need a longer time to cook them. If you don't want to use canned green beans, you can cook frozen or fresh ahead.
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