This recipe graciously stolen/inspired by Marilyn L. Alm’s cream soup recipe.
4 cups fresh green beans, ends snipped and cut into halves or quarters
2 cups SCD chicken stock
1 cup yogurt cheese
1/2 lb sliced mushrooms, crimini or button
2 tablespoons finely minced onion
6 tablespoons butter
4 cloves garlic, pressed
1/2 teaspoon each fresh basil and thyme
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1/4 teaspoon salt
1. In a large sauce pan, melt 2 Tbsp of butter. Saute onion until just translucent, then add garlic and cook about 2-3 minutes. Add 1/2 cup of the stock.
2. Whisk in the yogurt cheese. Gradually add the rest of the stock, whisking until smooth.
3. Saute mushrooms in the rest of the butter. Sprinkle with dried thyme. Cook slightly, then add mushrooms and butter to the yogurt cheese mixture.
4. Steam green beans until just about tender. Add green beans and mushroom mixture to a 9 x 13 pan. Cook in a 350 degree oven for 1 hour.
This is a great, healthy alternative to the canned soup version of this classic Thanksgiving dish! We’re currently experimenting with ways to make a good onion topping with almond flour, but for now, this dish is going topless. Woohoo!
Total Time: 1 hour 30 minutes
Prep – 30 minutes
Cook– 1 hour
Yield: 12 servings