Cream of Mushroom Soup:

1. Melt the butter in a large soup pan.
2. Add the mushrooms and sauté until golden brown, about 5-8 minutes.
3. Add the shallots and garlic and cook until the shallots are soft, about 3 minutes.
4. Sprinkle salt and pepper over the mushroom mixture and mix to combine.
5. Add the broth slowly, deglazing the pan with a wooden spoon as you add the liquid. Bring to a boil.
6. Stir in the heavy cream. Taste and add any additional salt or pepper to your liking. Allow to simmer on the stove for 10 minutes or until thickened.
7. To thicken, make a slurry by mixing 2 teaspoons arrowroot (or cornstarch) with 2 teaspoons water.  Slowly pour the slurry into the soup while stirring. Allow to simmer for an additional 3 minutes.

For the Green Bean Casserole:

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to boil. Add a large palmful of salt (we want the green beans to be flavored by the salt). Add green beans and cook for 2 minutes. Remove the green beans to a large bowl filled with cold water and ice (this is to stop the green beans from cooking so they do not get mushy). Set aside.
3. In a small sauté pan add the butter. Once melted add the crumbled cornbread swirls (I crumble in my food processor to get tiny uniform crumbles) and the shallots. Sauté for three minutes until shallots are softened.
4. In a 3 QT braiser, or casserole dish, add the strained green beans. Pour the cream of mushroom soup all over the green beans. Sprinkle the cornbread topping all over the green beans.
5. Bake for 25 minutes.
6. Serve warm!