After Thanksgiving Day Casserole Soup

TDay left over casserol cream soup

Cheesy Broccoli, Cauliflower & Mushroom Cream Sauce Soup

5 cups cooked cauliflower and broccoli with cheese sauce
1 C homemade mushroom cream sauce
1 TBL saffron
1 TBL turmeric
2-3 tsp salt
4 solid dashes of hot sauce
1 vegan not-chicken/ chicken cube
10 +/- C water

Combine all ingredients. Bring to boil. Remove from heat and reduce to simmer. Use hand emulsifier or blender to smooth consistency.

tumeric, saffron vegan not chicken
Tumeric, Saffron and Vegan stock cube

I made a gourmet green bean casserole this year for Thanksgiving. To a basic white sauce I added ¼ tsp nutmeg and 10 drops of hot sauce, salt – no pepper. I sautéed mushrooms till BARELY cooked, not turning them so as not to lose their texture or “tooth feel”. Added the mushrooms to the sauce after they’d both cooled. I boiled one package of fresh organic, prepared green beans from Trader Joe’s, for about 7 minutes, drained and put them into a casserole bowl. I covered them with about 2 cups of homemade mushroom cream sauce. Additionally, I sliced a red onion using a mandolin and deep fried them in my counter-top pot until crispy. Added them to the top of the gourmet green bean casserole and baked it on 425 for 15 minutes. Oh, it was so good. I got raves from the crowd!! Make this any time of year. Lucky I had enough crispy onions, since Tom was home and snaking on them while I made them. Gotta love it.

I had 2 pounds of fresh organic green beans left over so I par-cooked and froze them. Cheers until next time!

Organic green beans tray freezing

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