3 Packets IP Mushroom Soup
12 oz. Veggie Broth (The water for the soup)
1 tsp Bragg Liquid Amines
2 cans of sliced mushrooms
1 tsp ground black pepper
1 tsp Real Salt (Mix of Onion & Garlic)
3-5 cloves of garlic (minced)
1-2 tsp Olive Oil
8 cups cooked cut green beans
2 Packets of ground Sour Cream & Onion Soya Puffs
1 medium size Red Onion
1 tsp Onion Powder
1 tsp Fresh or spice Dill
Slice onion into rings and spread minced garlic, some salt, and dill with olive
oil over onions. Bake in oven for 15 minutes at 300 (just to soften them)
If using fresh green beans slightly steam for 3-5 minutes to soften.
Soup Mix - Stir the soup, veggie broth &/or water, Braggs, black pepper,
beans, other spices, some mushroom slices – mix in blender.
In 3-quart casserole dish mix the green beans, mushrooms, 1 package ofcrushed IP Sour Cream & Onion Puffs and soup mix. Then top off with the rings of slightly
cooked red onions and 1 package of crushed IP Sour Cream & Onion Puffs
Bake at 350°F for 30 minutes or until the bean mixture is hot and bubbling.
Ready to serve.