To make the mushroom soup in a pan over medium heat warm the coconut oil and then add in the diced mushrooms, thyme, salt, black pepper and chicken broth. Cook for 30 minutes and remove from stove.

Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.

To make the crispy onions, place the coconut oil in a small pan over medium heat. In a bowl combine the diced onions, salt and tapioca flour and toss until well coated.

Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.

Set the onions on a paper towel to drain.

For the green beans, place the water in a pan and bring to a boil. Add the green beans and bring to a boil and cook for 10 minutes.

Drain and add to a casserole dish.

Add 4 cups of the mushroom soup and the diced bacon and stir until coated.

Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.

Enjoy!