Culinary Cannabis

Green Bean Casserole Soup
Hello Everyone!
Thanks for stopping by today to check out this newest recipe in my series of “Turn Thanksgiving Leftovers
into Something Unexpected”. Today we’re turning a controversial thanksgiving side into a soup. I say
controversial since this dish never made an appearance on my childhood’s Thanksgiving table. It wasn’t
Until I started making the holiday meal myself that I introduced green bean casserole into the mix. It’s
my husband’s favorite side (he has fond memories of it from his childhood, which isn’t always the case
with food), but my sister absolutely refuses to even try it.
I first made this soup with actual leftover green bean casserole. I have found since, its really better to
start from scratch, as the original casserole is baked so the ingredients have already been cooked once. I
found the green beans got too mushy when cooked again, even slightly in the soup.
I have tried to make this recipe with fresh or frozen green beans, but the texture just isn’t the same as
with canned green beans. I have also tried making my own onion straws for the top, but I Gotta say, its
just not the same as with commercially made French fried onions.
One of the upgrades to the soup is the variety of mushrooms used in the soup. I’m sure those two
miniscule pieces of mushroom in the canned condensed soup we all use in recipes are butter
mushrooms. To add more flavor, I have used Shiitake mushrooms and a healthy dose of thyme. I have
also used some bacon, onion and celery to round out the flavor of the soup.
I hope you enjoy this soup as a Thanksgiving leftover as well as at other times of the year.

Green Bean Casserole Soup Recipe
4 slices bacon, crosscut into ½ inch pieces
4 T infused buƩer
½ c diced onions
½ c chopped celery
2 cloves garlic, minced or pasted
8 oz Shiitake mushrooms, caps sliced or diced, stems discarded
2 t dries thyme
2 t original ‘dash’ seasoning
6 T flour
4 cups chicken broth
1 T Worchester sauce
1 c shredded turkey or chicken
1 15 ½ oz can cut green beans
1 c heavy cream
Prepared French-fried onions
In large pot or dutch oven, brown bacon. Remove bacon from pot with a sloƩed spoon, leaving the
grease in the pan. You should have about 2 tablespoons of bacon fat. Set bacon aside to use as garnish
on the finished soup.
Add onion, celery, mushrooms, garlic, thyme and ‘dash’ seasoning to pan. Saute vegetables until soft
and Starting to brown around the edges.
Lower heat to medium low and add the infused butter. Once butter has melted, sprinkle flour over
veggies in pot. Cook for 2 -3 minutes to cook out the raw flour taste. Add chicken stock slowly, sƟrring
constantly to avoid lumps. Add the Worchester sauce and chicken. Bring to simmer to thicken the soup.
Once simmering, add heavy cream and canned green beans. Heat through.
Garnish each bowl of soup with reserved bacon and French-Fried Onion.

As always start with small portions till you learn your tolerance level.Keep all infused foods out of reach if children and pets

Culinary Yours oin camabis

Mary Ann