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Green Bean Casserole from Scratch

Cook fresh green beans al dente and add soup. Bake at 350F for 40
minutes and add fried onion rings on top to finish.

Cream of Mushroom Soup
Yield: 4 Servings

1/2 c butter
1/4 c onions, chopped
1/2 c flour
4 c chicken stock
1 egg yolk
1/2 c heavy cream
1/3 bay leaf
1 pn nutmeg
1 pn salt
2 tb butter
1/2 lb mushrooms, minced

Melt 2 tablespoons butter in 1 1/2 quart sauce pan. Add onions
and cook slowly until onions are transparent. Add the flour, stir
over medium heat for 3 minutes. Add the chicken stock and seasonings,
Whip until all lumps are dissolved. Bring to boil and simmer
slowly, skimming occasionally for 20 minutes. Strain.

Heat saute pan and add 2 tablespoons butter and mushrooms. Cook
over high heat until mushrooms turn gray, but do not brown. Add
to soup and simmer for 10 minutes.

Just before serving, heat soup up to boiling point. In a separate
bowl, mix yolk with cream. Start adding hot soup, whipping steadily
with wire whisk. When half of soup is added, pour it all back into
the remaining soup in the sauce pan and return to heat for 2 minutes
but do not boil. Serve immediately.

Fried Onion Rings
Yield: 8 Servings

4 lg Spanish onions
1 c flour
1/2 ts salt
1/2 ts baking soda
1 egg
1 c buttermilk
peanut oil

Cut onions into slices 1/4" think. Separate slices into rings.
Soak in ice water for at least two hours. Drain, then dry.

Meanwhile, sift flour with salt and baking soda. Beat egg and add
buttermilk. Add dry ingredients and beat until blended. Dip onion
rings into batter and fry in deep hot peanut oil until golden brown.
Drain on paper towels.


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