Ingredients

The following ingredients have 8 Servings
  • 1 pound (500 g) fresh green beans (rinsed, trimmed and halved)
  • 2 tablespoons butter ((preferably reduced fat))
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 12 ounces (340 g) brown or cremini mushrooms (sliced)
  • 1/4 cup Marsala wine (OPTIONAL -- (use any dry red or white wine))
  • 1 cube beef bouillon (crumbled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black cracked pepper (to taste)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth or stock
  • 1/2 cup heavy cream ((half and half or evaporated milk))
  • 6 ounces (170 g) French's fried onion rings (divided)

Instruction

  • Preheat oven to 400°F (200°C).
  • Bring 2 quarts (litres) of salted water to the boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
  • Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
  • Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  • Add mushrooms and cook for 5 minutes. Pour in wine (if using) and allow to cook for 3 minutes.
  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes. 
  • Reduce heat to medium-low, season with salt, pepper and crumbled bouillon. Stir in the cream or half and half. Cook until the soup thickens (about 4-5 minutes).
  • Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
  • Bake until bubbling, about 15 minutes. Remove and serve immediately.