1 (12 fluid ounce) can condensed cream of mushroom soup
1 can chopped onion
1 cup milk
16 whole beans, soaked and drained, with liquid, drained and mixed with soup mix
1 jar Parmesan cheese
24 ounces goat cheese, cubed
1/2 cup tapenade (garlic powder)
Bring a large saucepan of salted water to a boil over medium heat. Add soup and onion and boil for 2 minutes; remove from heat and pour over sausage and canned meat. Stir often and let stand 20 minutes. Drain meat, spread beans and season with Parmesan cheese.
Heat a skillet over medium heat and pour in milk, the same springtime liquid that used to cook soup. Bring to a boil quickly, then reduce heat to gentle simmer. Simmer 20 minutes, until heated through. Heat pastured butter to prevent over-cooking.
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