VINTAGE FRESH GREEN BEAN CASSEROLE (CIRCA 1956)
Classic green bean casserole. The thing that makes this one so delicious is using fresh green beans.
Provided by jwhall
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
- Mix green beans and cream of mushroom soup together in a bowl; spread into an 9x13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
- Bake in the preheated oven until cheese is melted and browned, about 30 minutes.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 20.7 g, Cholesterol 39.7 mg, Fat 22.7 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 10.7 g, Sodium 691.9 mg, Sugar 3.1 g
VINTAGE FRESH MUSHROOM SOUP
This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Recipe # 289524 "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.
Provided by KateL
Categories Vegetable
Time 30m
Yield 1 1/4 quarts, 5 serving(s)
Number Of Ingredients 10
Steps:
- Slice caps and stems of mushrooms in thick pieces.
- Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
- Combine all other ingredients in blender and mix until thick and foamy.
- Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
- Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
- Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.
Nutrition Facts : Calories 262.5, Fat 6.2, SaturatedFat 1, Cholesterol 9.6, Sodium 265.6, Carbohydrate 30.1, Fiber 1.1, Sugar 26.8, Protein 20.5
FRESH MUSHROOM SOUP
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.
Nutrition Facts : Calories 238.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 251.7, Carbohydrate 26.6, Fiber 1.4, Sugar 13.6, Protein 15.2
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
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