Mushroom Soup and Green Bean Casserole

Green Bean Casserole is a staple in our house starting in the fall.

Especially for Thanksgiving and Christmas. But you can't have green bean casserole without mushroom soup and there are no good vegan mushroom soups on the market so we make our own. When I first decided to make mushroom soup I was worried it would be complicated and taste horrible. I used to be a mushroom soup snob. But I was surprised how fast, easy and delicious it was. This soup is incredibly creamy

Info for ALL recipes

Mushroom soup

Here's the thing... This is the general recipe, I always change it up a bit like adding extra butter, onion and/or mushrooms or tweaking the spices here and there. But I always suggest when making a recipe for the first time, make it according to the directions and then tweak it to your liking the next time based on what you think it needs or doesn't need.


  • 1 cup chopped onion

  • 1 1/2lbs chopped fresh mushrooms ((any kind, shiitake, button, portobello, etc. or a mushroom mix) when chopping, make them all different sizes)

  • 1/4 cup vegan ‘butter’

  • 1/4 cup all purpose flour

  • 1 cup veggie stock/broth

  • 1 cup unsweetened milk

  • 1 tbsp Garlic powder or if you're like me, you don't measure garlic powder, you just dump a bunch in. We like to keep the vampires away HaHaHa

  • 2 tsp Onion powder

  • 1 tsp soy sauce

  • Salt and pepper to taste

  • Shiitake mushroom powder to taste (optional) Tip: Buy dried mushrooms, we get ours on Amazon, and blend them into a powder. I used to use a coffee grinder until I got a VitaMix (tip: QVC baby!) but I'm sure you could use any blender or food processor.

To make Green Bean Casserole


  • 3 – 14.5 Oz cans of green beans (about 5 cups worth), drained - we prefer French cut.

  • 1 cup fried onions

Directions for Soup:

  1. In a saucepan on medium heat, sauté your chopped onions and onions then remove from the pan.

  2. Return the pan back to the stove and turn to low. Then add your butter.

  3. To the melted butter, add your flour and whisk continuously for about 1 minute, to cook out that flour flavor.

  4. Slowly add your veggie stock and milk whisking well until there are no more clumps.

  5. Turn up the heat to high. Once it just slightly begins to bubble, turn the heat back down to medium and whisk for 5 minutes.

  6. Now add your sautéed onions and mushrooms back to the pan along with the soy sauce and continue whisking for another 5 minutes or so. You are looking for a thick gravy like texture.

  7. Give your soup a taste and then add your garlic powder and onion powder.

  8. Taste again before adding salt, pepper and mushroom powder. Always taste your food before adding your salt and pepper so you how much you need to add based on your taste buds

Directions for Casserole:

  1. In a large bowl, add together your green beans, your soup mixture. Then mix in half of your fried onions. Pour into a baking dish and bake on a 375 degree Fahrenheit oven for 10 minutes.

  2. Then add the rest of the fried onions on top and bake for another 5 minutes until bubbly, heated throughout and the onions are golden brown.


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